Delectable dessert: How to perfect the halva cream cake

The halva cake is ideal for special occasions, family gatherings, or even afternoon snacks. The sponge and cream will impress even the most discerning mother-in-law and leave a lasting impression on aunts who have sampled countless cakes. Halva enthusiasts will be in heaven.

This cake will satisfy your sweet tooth after just one slice. However, it's so tasty that it’s hard to resist having seconds. The contrast between the slightly bitter cocoa in the sponge and the sweet, nutty halva cream is spot on. The dessert looks impressive, but preparing it is neither complicated nor requires any special equipment.

For this recipe, it's best to use vanilla halva, but you can also opt for 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,
• 100 grams of sugar,
• approximately 120 grams of plain flour,
• 2 tablespoons of cocoa powder,
• 1 teaspoon of baking powder,
• a pinch of salt.

Halva Cream:

• 2 vanilla pudding mixes,
• approximately 700 millilitres of milk,
• approximately 225 grams 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 stiff peaks 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 approximately 25 × 30 centimetres with baking paper.
6. Pour the prepared batter into the pan, smooth it out, and place it in an oven preheated to 170°C. Bake for about 25-30 minutes, until a skewer comes out clean.
7. Let the finished sponge cake cool down.
8. Pour out 175 millilitres 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 cling film 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 crumbled 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!