I was looking for a recipe perfect for parents. They both like meringue, halva and cherries, so I found a recipe that I only slightly improved.
The cake is perfect, sweet, delicate and very tasty, certainly everyone would be tempted to even a piece, and with us the whole cake spread very quickly.
- 4 eggs
- 3 yolks
- 1/3 cup fine sugar
- 1/3 cup cocoa powder
- 1/2 cup wheat flour
- 1 teaspoon of baking powder
- 3 egg whites
- 150 g of fine sugar (or powdered sugar)
- 1 teaspoon potato flour
- 1 teaspoon vinegar
- 1 tablespoon of instant coffee
- 1 tbsp water
- 500 g mascarpone
- Vanilla sugar packaging
- 250g halva
- 1/2 cube of butter (120g)
- cherries in spirit (or other alcohol)
- tea mixed with rum
Line the bottom of the mold 24 cm in diameter with baking paper. Heat the oven to 180 degrees C.
In a bowl, sift the flour with cocoa and baking powder.
Separate the egg whites from the yolks. Whisk the sponge cakes to a stiff foam. Now you can add sugar spoonful all the time. Finally, the foam will be thick and stiff.
Aad yolks one by one and mix. Then gradually add the flour with cocoa and baking powder, stirring gently with a spoon. Put into a mold and put in the oven. Bake for about 30 minutes. Chill in an ajar oven.
Preheat oven to 130 degrees Celsius . Pour the egg white sinto a bowl, add a pinch of salt and beat with a mixer until stiff. Then add sugar after a spoon. Blend until the cream is stiff and shiny. Finally, mix with potato flour and vinegar with coffee and a tablespoon of water.
Put on a sheet lined with paper with a 24 cm circle drawn leaving about 1 centimeter from the circle (will grow). Put in the oven and bake for 1.5 hours. Chill in a slightly ajar oven.
Mix the mascarpone with vanilla sugar until it increases in volume. Add crushed halva and mix. Put in the fridge. In a separate bowl, beat the butter for cream. Then add spoonful halva with mascarpone.
Cut the cake into two cake tops. Place the first on a pate, soak in a tea-rum mixture and lay out the cherries. Then lay out the smaller half of the cream
Lay the second cake top. Soak it with tea with rum. Line the rest of the cream leaving a little sideways. Put the meringue on top
Brush the sides with the rest of the cream. Cover with round wafers or chocolate sticks.