Cake halva from Chicken Run
6 servings
240 minutes
The Chicken Run halva cake is a refined treat of Arabic cuisine that combines the tenderness of honey layers, the lightness of cream, and the rich nutty flavor of halva. The origins of this dessert trace back to traditional Arabic sweets where halva symbolizes comfort and hospitality. The cream made from condensed milk and butter gives the cake a velvety texture, while the chocolate meringue adds lightness and a crispy note to the composition. Topped with roasted seeds, it achieves a pleasant contrast of flavors, making each bite unforgettable. This cake is perfect for festive occasions, adding an Eastern flair to the holiday table.
1
Crush the halva.
- Halva: 250 g
2
Heat sugar with milk and cool it down, then combine with egg yolk and starch, and cook on low heat, stirring until a thick cream forms.
- Sugar: 370 g
- Milk 3.5%: 0.5 l
- Egg yolk: 50 g
- Cornstarch: 65 g
3
Whip the soft butter in a blender until fluffy.
- Butter: 120 g
4
Add condensed milk, crushed halva, and butter to the prepared cream.
- Condensed milk: 100 g
- Halva: 250 g
- Butter: 120 g
5
For the cakes, bring honey with baking soda to a boil and cool.
6
Beat the soft butter, sugar, and egg into a uniform mass, adding honey with baking soda and sifted flour.
7
Put the dough in a cold place for 3 hours.
8
Roll out the dough into a thin layer and bake for 5 minutes at 175°C.
9
For chocolate meringue, add sugar to water and boil until it reaches 120°C.
- Water: 100 ml
- Sugar: 370 g
10
Whip the egg whites until white foam forms, add hot sugar syrup and chocolate.
- Egg white: 2 pieces
- Chocolate: 100 g
11
Place the prepared mixture in a tray and bake in the oven at 120°C for 45 minutes. Layer the cream with the cakes, break the cake into pieces and arrange them on a plate, garnishing with roasted sunflower seeds and chocolate meringue.
- Sunflower seeds: to taste