Halva cake recipe: A perfect pairing for your weekend coffee

Looking for a cake idea to enjoy with your coffee this weekend? We have a great suggestion, especially if you savor black coffee without sugar. This cake pairs perfectly with it. There's no denying it, the cake is sweet but absolutely delicious. It's tough to resist and not go back for seconds.

Many people list halva among their favorites. It is sweet, creamy, and has a distinctive nutty taste. It also works wonderfully in desserts. We suggest a recipe for one of them.

We often associate halva with vacations in Greece or Turkey, where it is served as a dessert. The most well-known variety is sesame halva. Its main ingredient is sesame seeds, which are roasted and ground into a paste called tahini. This sesame paste is also used in other dishes, such as chickpea or hummus. In the case of halva, it is mixed with sugar honey, and other additives. Despite its high sweetness, this treat is considered valuable among desserts.

Thanks to sesame seeds, halva contains many valuable nutrients. They are a rich source of unsaturated fatty acids, fiber, protein, and vitamins E and B. They also contain magnesium, iron, zinc, and phosphorus. As far as desserts go, that's a perfect mix. But don’t forget, halva is also fatty and caloric. The dessert we propose is combined with dulce de leche and cream, so it's best not to think about the calories. Let's focus on the exciting and intense flavor. It’s also foolproof – a bit of effort, and you can surprise your guests.

Ingredients:

                          
• 2 cups heavy cream
• 9 ounces mascarpone cheese
• 10.5 ounces dulce de leche
• 3.5 ounces halva
• 60 butter biscuits
• 1 packet whipped cream stabilizer
• 2 handfuls of toasted almond flakes or grated chocolate

Preparation:

1. Whip the chilled heavy cream and mascarpone cheese into a fluffy mass, adding the whipped cream stabilizer towards the end of whipping.
2. Next, gently mix the dulce de leche with a spatula until incorporated.
3. Finally, add the crushed halva and remix the mass.
4. Line the bottom of an 8x8-inch pan with a layer of butter biscuits.
5. Spread the cream mixture over them and add another layer of biscuits. Depending on the thickness of the cream layer, continue layering.
6. Top the cake with toasted almond flakes or chocolate. You can also decorate with whipped cream and pieces of dulce de leche or other treats.
7. Place the cake in the refrigerator, preferably overnight.