With halva cream and coffee meringue, soaked with spiced tea.
Ingredients
Biscuit:
- 4 eggs
- 3 egg yolks (reserve egg whites for meringue)
- 1/3 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
Meringue:
- 3 egg whites
- 150g granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon vinegar
- 1 teaspoon instant coffee
- 1 tablespoon water
Halva Cream:
- 500g mascarpone cheese
- 1 packet vanilla sugar
- 250g vanilla halva
And:
- 2 teaspoons instant coffee
- 1 jar of cherries in syrup or spirits
- 200ml spiced tea + 4 tablespoons rum (optional)
Preparation
Biscuit: Line the bottom of a 24cm diameter cake tin with parchment paper. Preheat the oven to 170 degrees Celsius. Separate egg whites from egg yolks. Beat egg whites (4 pieces) until stiff peaks form, then gradually add sugar, 1 tablespoon at a time, while continuing to beat. The meringue should be thick and stiff. Add egg yolks (7 pieces) one at a time, beating well after each addition. After adding yolks, continue beating the mixture for about 3 minutes. In a separate bowl, sift together flour and cocoa powder, then gently fold into the beaten eggs in thirds, using a spatula or mixing very slowly with a mixer. Pour into the prepared cake tin and place in the oven. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack, then cut into 2 layers. Save crumbs for decorating the sides.
Meringue: Preheat the oven to 140 degrees Celsius. Pour egg whites into a bowl, add a pinch of salt, and beat with a mixer until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, while continuing to beat. After adding sugar, beat the egg whites for at least 2 more minutes. Finally, mix in cornstarch, vinegar, and dissolved coffee. Spread the meringue onto the bottom of a 24cm cake tin lined with parchment paper and place in the oven. Bake for 1 and 1/2 hours. Remove from the oven and let cool. Remove from the parchment paper by trimming with a knife. Save the crumbs.
Halva Cream: Beat mascarpone with vanilla sugar until tripled in volume (about 2 minutes). Add crumbled halva and mix. Refrigerate.
Soaking and Assembly: Prepare spiced tea and let it cool completely. Mix with rum if using. Place the first bottom layer on a serving platter, sprinkle with a teaspoon of coffee using a sieve, drizzle with half of the soaking mixture, spread cherries, and half of the halva cream (reserve 2 tablespoons for the sides). Place the second layer, sprinkle with coffee again, soak, and spread the remaining halva cream. Place the meringue on top, spread the remaining cream on the sides, and garnish with biscuit and meringue crumbs. Refrigerate for at least 3 hours before serving.
