Cake with halva and nut cream

This delicious and delicate cake with halva will be appreciated by all sweet lovers. The combination of fragrant halva, biscuit cakes and nut cream gives it a delicious and unique taste.

Ingredients

• For cakes:
• Eggs - 10 pcs.
• Sugar - 200 g
• Halva without filler - 500 g
• Ground crackers - 0.5 cups
• Flour - 255 g
• Baking powder - 2 teaspoons
• Starch - 15 g
• For cream:
• Walnut kernels - 300 g
• Milk - 380 g
• Butter - 230 g (+ 1 tablespoon for frying nuts)
• Sugar - 150 g
• Flour - 2 tbsp. spoons
• For impregnation:
• Water - 200 ml
• Sugar - 150 g
• Lemon juice - 4 tbsp. spoons
• Cognac - 1-2 tbsp. spoons

Directions

1. Since the cream will need time to solidify, we start cooking with it. Grind the kernels of nuts in a blender into small crumbs. For 1 st. fry the nuts with a spoonful of butter for about 3 minutes so that they acquire a pleasant aroma.
2. Mix milk with sugar and flour.
3. Pour this mixture into the nuts.
4. Stirring, bring to a boil and cook for about a minute, until the mass thickens.
5. Pour the hot nut mixture into a bowl and add the butter there.
6. Mix everything to dissolve the oil. Leave to cool to room temperature, then put the cream in the refrigerator until thickened (this will take about 1 hour).
7. Grind the halva into a homogeneous crumb and combine with breadcrumbs.
8. We mix everything well.
9. Separate the whites of 8 eggs from the yolks. The whites of the 2 remaining eggs (for the white cake) are also separated from the yolks, but put them in a separate bowl.
10. Mix 8 proteins with 150 g of sugar and beat until a strong foam.
11. We introduce the yolks one by one into the protein mixture, without ceasing to beat (8 pieces).
12. Beat everything together for about 3-5 more minutes.
13. Add halva with breadcrumbs, 180 g of flour and baking powder to the egg mixture.
14. Mix everything thoroughly until smooth.
15. Pour the dough into a form with parchment (the form can be taken both square and round). I have a rectangular mold measuring 23x32 cm.
16. Bake at 175 degrees for about 30 minutes. We spread the finished cake and cool.
17. For a white cake, beat 2 egg whites with 50 g of sugar into a strong foam. After that, while continuing to beat, we introduce 2 yolks one at a time.
18. We continue to beat for another 2-3 minutes, after which we add 75 g of flour and 15 g of starch.
19. Then mix with a spoon or at low speed of the mixer.
20. Pour the dough into a form with parchment (the same or the same size in which the dark cake was baked).
21. Bake at 175 degrees for about 15-20 minutes.
22. We are preparing impregnation for cakes. Squeeze 4 tbsp from a lemon. spoons of juice.
23. We combine 200 g of water with 150 g of sugar, put on fire, let it boil. Boil until sugar dissolves, then remove from heat.
24. Add lemon juice and cognac to the impregnation. We leave to cool.
25. We collect the cake. Cut the cake with halva lengthwise into two parts. We impregnate the cake with impregnation.
26. Then we coat it with 1/2 part of the cream.
27. We put a white thin cake on the cream.
28. Apply the second part of the cream on the white cake.
29. We impregnate the second part of the dark cake with halva and lay it on the cream with the soaked side.
30. On top of the cake, you can pour chocolate icing or melted chocolate, and decorate with nuts and halva crumbs. Then leave the cake overnight in the refrigerator so that the cakes are soaked. Enjoy your meal!