Revolutionizing desserts: Discover the almond-halva cake recipe

This is not about raisins. This cake will revolutionize your perception of halva. A creamy layer, based on halva, elegantly covers an almond crust, blending seamlessly with the rest of the dessert. You’ll find it irresistible in this rendition.

Though it might seem like a peculiar mix, there’s a method to the madness. This cake is a nutty delight, the perfect complement to both bitter and sweet coffee. The almond flavor is enticing, and the halva cream can convert skeptics. Discover the joys of halva cake on an almond base with our recipe.

Complex and exotic, it might appear daunting at first. However, making this almond-flavored halva cake is within everyone’s reach - no advanced cooking skills are needed. Just bring your precision and patience. Halva is the star ingredient of this dessert, featured in a cream that, though prominent, doesn’t overpower the subtle almond nuances.

Our recipe calls for almond flour, which is preferable. If necessary, though, you can substitute it with all-purpose flour at a 1:1 ratio. To retain the almond essence, simply add extra chopped almonds. Halva, easily found in stores, should be chosen in its classic variant for this recipe.

Ingredients:

For the almond layer

• 2.5 oz almond flour,
• 0.7 oz all-purpose flour,
• 3 eggs,
• 2.8 oz powdered sugar,
• 2.8 oz butter,
• 2.5 oz whole almonds,
• 1 oz nut cream.

For the halva cream

• 8.8 oz Philadelphia cream cheese,
• 5.3 oz powdered sugar,
• 4 eggs,
• 1 tablespoon gelatin,
• 10.1 fluid ounces 36% heavy cream,
• 5.3 oz halva,
• Walnuts, chopped, for sprinkling.

Preparation:

1. Finely chop the almonds.
2. Gently melt the butter on low heat.
3. Separate the egg whites from the yolks, beating the whites to stiff peaks. Fold in the chopped almonds, almond flour, all-purpose flour, and nut cream into the egg whites. Mix gently, then incorporate the melted butter.
4. Spread the batter onto a baking sheet lined with parchment paper. Bake in a preheated oven at 338°F for about 20 minutes. Allow the finished cake to cool.
5. Hydrate the gelatin in a small amount of cold water.
6. Using a mixer on medium speed, blend the cream cheese with the crumbled halva and powdered sugar.
7. Whip the heavy cream to stiff peaks and fold it into the halva mixture. Stir in the dissolved gelatin and mix until smooth.
8. Layer the halva cream over the cooled almond base. Refrigerate the cake to set.

Before serving, garnish the almond-halva cake with chopped walnuts.