Halva Cake
Tender, delicious, melt-in-your-mouth, and made from simple ingredients. Halva Cake is a simple yet very striking homemade bake. The special touch comes from the halva added to the cream. The cake holds its shape beautifully, and it does not crumble or fall apart when sliced.
Updated : 01 June, 2026
Easy
About 1 hour.
Ingredients
Dough
50 grams
Wheat flour
2
Eggs
50 grams
Sugar
Cream
30 grams
Halva
1
Egg yolks
95 grams
Butter
55 grams
Condensed milk
8 grams
Powdered sugar
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make halva cake? Prepare the ingredients. It is best to use tahini halva, made from sesame, but if you do not have that, sunflower halva will also work. Take the butter and eggs out of the refrigerator in advance so they come to room temperature. This will also bring the butter to the right consistency for whipping.
Step 2
Turn the oven on right away and preheat it to 180°C (350°F). Crack the eggs into a bowl and add the sugar. Beat the eggs with the sugar until the mixture becomes light and airy. To make the sponge fluffy, beat with a mixer at medium speed and add the sugar gradually, in small portions.
Step 3
Sift the flour into the bowl with the beaten eggs. This will not only remove any impurities but also enrich the flour with air, which will make the sponge lighter.
Step 4
Gently mix the batter, preferably with a silicone spatula, using upward folding motions. Mix only until smooth, but not for too long, so the batter does not deflate and the sponge does not turn rubbery.
Step 5
Line a 22 × 30 cm baking sheet, about 8.5 × 12 inches, with baking paper. Pour the sponge batter onto it and smooth it out.
Step 6
Place the baking sheet into the hot oven and bake the sponge for 12-15 minutes, until done. While baking, do not open the oven unnecessarily so the temperature stays steady, which is important for even baking. Remove the sponge from the oven and let it cool completely.
Step 7
Remove the sponge from the paper, trim the uneven edges, and cut it into three equal strips. Set the trimmings aside, as they will be needed later.
Step 8
For the cream, beat the softened butter until fluffy. Choose high-quality, natural butter without vegetable additives. The flavor of the finished cake will depend on the flavor of the butter.
Step 9
Add the halva to the whipped butter. Crush the halva well beforehand so the cream turns out smooth and without lumps, which could spoil the appearance of the cake.
Step 10
Crack the egg, separate the yolk from the white, and add the yolk to the bowl with the cream. Since the yolk will not be heat-treated afterward, you should be fully confident in the quality of the egg. You can also replace one chicken yolk with two quail eggs.
Step 11
Pour the sweetened condensed milk into the bowl and add the powdered sugar. Choose a good-quality, reliable condensed milk without vegetable fats or food additives. It should contain only two ingredients: milk and sugar. The taste and quality of the finished cake will depend on the quality of the condensed milk.
Step 12
Beat everything with a mixer until you get a fluffy, smooth cream.
Step 13
Spread cream over all the sponge layers and assemble the cake on baking paper. Spread cream over the sides and top as well. It is not necessary to level the surface perfectly, because later we will coat it with crumbs.
Step 14
Crush the trimmings into crumbs and coat the entire cake, both the sides and the top, with them. You can do this with a spatula or a wide knife, lifting the crumbs from the bottom upward and pressing them into the cream.
Step 15
Transfer the finished cake to a serving plate and refrigerate it for 12 hours so the layers can absorb the cream and firm up. This will also allow the crumb coating to soak in and stop crumbling.
Step 16
Then serve it to the table. Enjoy your meal!
Author note
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