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I am preparing a delicious oriental sweetness cake with delicate biscuit cakes and fragrant cream with halva. Cream with halva makes this cake a delicacy from an Arabian fairy tale. The cake is prepared simply from the available products that are always in the kitchen. Dessert will appeal to all lovers of oriental sweets and especially halva.
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Cake oriental sweetness.
Biscuit:
1. Flour - 100 g;
2. Sugar - 100 g;
3. Starch - 40 g;
4. Baking powder - 10 g;
5. Proteins - 4 pcs.;
6. Yolks - 4 pcs.;
7. Salt - ¼ tsp;
8. Vanillin - ¼ tsp.
Cream:
1. Butter - 280 g;
2. Condensed milk - 160 g;
3. Yolks - 3 pcs.;
4. Halva - 120 g.
Sprinkling:
1. Crushed peanuts - 150 g.
The total output of the finished product is 1 kg.
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Recommendations and features of the recipe:
*tsp - teaspoon;
*Corn starch;
* Eggs for a biscuit weighing 60-70 g each (or category - 1C, O);
* Butter is soft;
* Butter not less than 72.5% fat;
How to choose the right butter.
*Condensed milk must contain the following name: whole sweetened condensed milk;
* Condensed milk is not condensed milk, but an imitation of a product with the addition of vegetable and other fats, thickeners and starch;
How to choose the right condensed milk.
*Halva at room temperature, soft without additives (raisins, seeds, etc.);
*This recipe uses sunflower halva;
* Crush the peanuts with a blender or grind with a rolling pin into small crumbs;
* Peanuts can be replaced with crushed nuts;
*Recommended forms form sizes 22-24 cm;
* Baking time depends on the size of the mold, the characteristics of the products and the functionality of the oven;
*After assembly, put the cake in the refrigerator for at least 7 hours;
*Store the cake in the refrigerator for no more than 5 days;
*It is allowed to freeze for a long period of storage.
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