This roll is a delightful and unusual sweet treat that can delight lovers of oriental cuisine and sweets. Halva, as an important ingredient in this dessert, is known for its rich, nutty
flavor
and characteristic texture
. Using halva as a component for the cream, you get an amazing combination of tenderness and bright flavor, which adds a special zest to the roll.
Cooking this roll is not only an opportunity to demonstrate culinary skills, but also a wonderful opportunity to introduce guests to exotic
flavors.
This dessert is perfect for holidays, family dinners or special occasions when you want to surprise your loved ones with something new and original.
Ingredients for sponge cake:
- eggs – 4 pcs;
- sugar – 120 g;
- salt – a pinch;
- flour – 120 g;
- vanilla sugar – 10 g.
Ingredients for the cream:
- 82% butter – 160 g;
- condensed milk – 100 g;
- halva – 100 g;
- nuts – 30 g;
- yolks – 2 pcs;
- water – 30 g;
- cognac – 5 g.
Ingredients for syrup:
- water – 80 g;
- sugar – 40 g;
- brandy – 5 g.
Preparation of the roll:
Mix condensed milk with yolks and water, on medium heat bring to thickening, stirring constantly. It is important not to bring the mixture to a boil.
Pour the mixture into a bowl, cover with food film in contact and leave to cool. For the biscuit, whip the whites with a mixer with salt to a lush foam.
Pour tablespoons of sugar into the whites, whip each portion with a mixer for 40-50 seconds. To the last portion of sugar pour vanilla sugar, pour it into the whites and continue to whip until stable peaks.
One by one add yolks to the mass, whip each until completely dissolved in the whites
.
Next, sift flour into the protein mixture, knead the dough.
Lay out the parchment on a baking tray, put the dough on it, level it into a small layer 5 mm thick. Bake the biscuit at 200 degrees for about 9 minutes.
Leave the biscuit for a couple of hours to cool and stabilize. For the syrup, mix water with sugar and cognac and soak the sponge with a brush.
For the cream, beat the butter with a mixer for about 5 minutes. Then gradually add the cream base to the butter in portions, continue beating.
Pour the cognac into the cream, beat until the products are combined. Then pour in the chopped halva and continue to whisk until the cream is homogeneous.
Pour in the cream chopped nuts, stir and leave in the refrigerator for 20 minutes. Every 10 minutes stir the cream and then
spread
it on the soaked biscuit.
Spread the cream all over the biscuit, roll it up and place it seam side down. Seal the roll tightly in parchment or cling film and put it in the fridge for at least 4 hours.
After stabilization the roll can be served for tea. Decorate the dessert with powdered sugar.
