Decadent halva cake: A sweet delight for every gathering

Halva cake is ideal for special occasions, family gatherings, or even as a simple afternoon snack. The sponge cake and cream will impress even a picky mother-in-law and leave a lasting impression on aunts who have tasted their fair share of cakes. Halva enthusiasts will be in heaven.

This cake will satisfy your sweet tooth after just one piece. However, it's so tasty that it's hard to resist a second helping. The contrast between the slightly bitter cocoa in the sponge cake and the sweet, nutty halva cream is spot on. The dessert looks impressive, but its preparation is not complicated nor requires any special equipment.

For this recipe, it's best to use vanilla halva, but you can also choose vanilla-cocoa halva. Both will pair well with the creamy pudding. You can use instant pudding or make it from scratch.

Ingredients:

Sponge Cake:

• 5 eggs,
• half a cup of sugar,
• about 1 cup of all-purpose flour,
• 2 tablespoons cocoa powder,
• 1 teaspoon baking powder,
• a pinch of salt.

Halva Cream:

• 2 vanilla pudding mixes,
• about 750 ml of milk,
• about 1 cup of softened butter,
• 2 tablespoons of sugar,
• about 400 grams of halva,
• dark or milk chocolate for sprinkling.

Preparation:

1. Separate the egg whites from the yolks and beat the whites to a stiff peak with a pinch of salt. Gradually add the sugar.
2. Slowly add the egg yolks, continuing to mix the batter.
3. Sift the flour with the baking powder and cocoa powder, then add to the beaten eggs.
4. Mix briefly with a wooden spoon or blend just until combined.
5. Line a baking pan about 25 × 30 cm with parchment paper.
6. Pour the prepared batter, smooth it out, and place it in an oven preheated to 170°C. Bake for about 25-30 minutes, until a toothpick comes out clean.
7. Let the finished sponge cake cool down.
8. Pour out 175 ml of milk and dissolve the pudding mix in it.
9. Bring the remaining milk to a boil, pour in the pudding mix, and cook until thick. Make sure to stir constantly to avoid burning.
10. Cover the cooked pudding with plastic wrap to prevent a skin from forming. Let it cool down.
11. Cream the butter with sugar into a fluffy, light mass.
12. Gradually add the pudding and crushed halva, mixing continuously. The cream should be smooth.
13. Cut the cooled sponge cake into two layers.
14. Place the first layer back into the form and spread half of the halva cream over it.
15. Cover with the second sponge layer and spread the remaining cream on top.
16. Sprinkle with grated chocolate and refrigerate for at least 2 hours, preferably overnight.

Cut the finished cake into pieces. Enjoy!