Cake "Green" with halva

[Dough:]

Cake "Green" with halva

Category: Confectionery

Ingredients
Dough:
Eggs	8 pcs.
Sugar	6 tbsp. l.
Soda	2 tsp
Vinegar	2 tsp
Halva	0.5KG
Breadcrumbs	0.5 cups
Sunflower oil	1 tbsp. l.
Flour	1 cup = 235g
Cream:
Condensed milk	200 g
Oil	200 g
Nuts	150 g

Cooking method

• Dough:
• 1) First, beat eggs with sugar (yolks and whites separately).
• 2) Add soda, slaked with vinegar.
• 3) Grind halva with breadcrumbs and add to the eggs, stirring gently.
• 4) At the end, add flour, you can add 1 tablespoon of vegetable oil.
• We bake at 200 degrees for 15 minutes.
• Cream:
• Beat butter with condensed milk + vanilla sugar + nuts.
• We bake 3 cakes, baking sheet 30 * 20.
• In the photo, I made the cakes thinner and larger, as I collected the Christmas tree for the New Year, but according to the recipe - 3 cakes.

Note

The dough contains halva, and after baking the cakes turn green. The cake is very easy to prepare. My neighbor, as she took this recipe, is constantly baking, the children ask. Try it, you won't wish it.

Taichka, how much flour?

Tempting recipe! And yet, how much flour?
If possible, describe what cakes are obtained? Obviously not a biscuit? And probably not sandy ones? Very interesting.

And what kind of halva? Plain, sunflower?

Halvah is ordinary sunflower. The cakes are like biscuits, but a little "springy". 1 glass of flour, I added it.

Girls, and who knows why halva has turned so green? Seeds, sugar, water, that's probably the whole composition.
Taєchka, and the taste of the cakes is halvia?

Oh, and the color of the cake! Sometimes dyes are added to recipes, and here, from an incomprehensible reaction of products, such a rich color is obtained
It is hoped that the result is a delicious cake.

celfh, yes, the taste of halva is felt. Maybe because of the reaction of halva with soda and vinegar, such a color, I still cannot understand myself.

[Tachka]

Tachka, Thank you! I must try, I love halva

Today I baked it, though I replaced the baking soda and vinegar with baking powder and .......... it did not turn green: - ((((((((((Next time I will put the soda! And the biscuits turned out in the center above , although I leveled the dough, apparently even here the baking powder pumped up.

Here I also baked such a cake, I show the cut, and it is very interesting that I took a picture of it as soon as I baked it and missed it (we didn’t even bother to wait for it to soak), and by the evening the color of the cakes turned green, pronounced !!!
And next time I will try to bake with one cake and cut

Thanks for the interesting observations!

The recipe is interesting. I want to clarify - 3 cakes are obtained from 1 tbsp. flour?

I was also interested for a long time, but I just can't get myself together.

Hostess girls, and what kind of glass according to the recipe?

Hostess girls, and what kind of glass according to the recipe?

So I, too, now asked this question. I will try for 240 grams

So, I took 235 grams of flour, 1 tbsp. I also took l of sunflower oil. The halva was very fresh, in the hands it crumbled at the slightest pressure. slaked soda - as usual 2 tsp.
baked - with cakes, very thinly, practically smearing in shape, they then rise when baking. silicone molds, 12 min - 200 degrees. turned green)))
in the past, it can be seen that it has fallen off from technology, it did not always turn green. and the first 2 times - strictly followed everything, as today.
good luck !!

Oh, I forgot to write, one cake was specially baked in a multicooker, NOT GREEN, so the temperature probably plays a role.

what an interesting result and so few of those who repeated
I have 2 cakes next, so I put it off and bake this one today)) I bought halva on purpose)) Not even because of the taste or not because the cake is needed, but only for the sake of greening the cakes. Awfully interesting!
My oven is so-so. I'll make half a serving of one crust. And if everything worked out, I'll cut it into cakes

it turned out Green cakes)) Ohali and ahali with her husband over a wonderful transformation))

In order
The dough turned out like this:


This is a ready-made cake, I checked the readiness on a splinter. Height 5-6 cm with half a portion in a 21 cm mold


The biscuit has cooled down, I cut it into 3 parts. The lower one was less green. And here it is - green))

It can be seen that it is especially green in the center, but in the already assembled cake the color is uniform

Layered with sour cream. Well, it's so simple. This was not the essence of the experiment, but it is also significant. Sour cream and other liquid are not suitable here, because the cakes are soaked in themselves and the color is lost. It's good that I didn't coat the top, even though I saw how it was assembled in fact. Here you need a souffle of some kind, standing, on gelatin. But I soaked the cakes themselves a little bit with sweet water



See how the color was lost from sour cream? But the top cake is handsome!
I can't live without jambs at all

I really liked the taste, tender cakes, moderate sugar (but I put less on a spoon when I beat the eggs). We had halva with pieces of peanuts, which complemented the taste.

Conclusion: I will definitely repeat! Easy to prepare and incredible!)

it turned out Green cakes)) Ohali and ahali with her husband over a wonderful transformation))

Conclusion: I will definitely repeat! Easy to prepare and the effect is extraordinary!)

gorgeous !! well done!! what about baking time and temperature?

gorgeous !! well done!! what about baking time and temperature?

Thank you! herself happy, like an elephant))

So. I wrote that my oven is so-so. It does not show the correct temperature. I tried to keep it at 180-200 with a very good idea. It took 40 minutes. I opened it after 30 minutes, but the toothpick was wet, so I continued. Here when ready. You can check that this is not a biscuit that falls off and so on. This is good.

I thought today ... So that the cream does not soak, it probably makes sense to bake each cake separately. Then, after all, the crust will keep from total soaking.
Here, then the question. While the first cake is being baked, keep the rest of the mass on the table or in the refrigerator? Probably no difference

halva took this:

Soap root is added to some halva. The husband never buys this. And in this one he is not

Observations .. When the cake was baked, the aroma of halva was in the whole kitchen. When I cut the cakes, they were still slightly warm, as if you could feel its taste. But when assembled, after the refrigerator, neither I nor my husband felt the taste of halva. Now, I know that she is there and as if I feel, but my husband is not)

halva took this:

Soap root is added to some halva. The husband never buys this. And in this one he is not

Observations .. When the cake was baked, the aroma of halva was in the whole kitchen. When I cut the cakes, they were still slightly warm, as if you could feel its taste. But when assembled, after the refrigerator, neither I nor my husband felt the taste of halva. Now, I know that she is there and as if I feel, but my husband is not)

for the first time I hear about the soap root, what is it and with what it is eaten?

And raw condensed milk? What is the weight of the cake?

Girls, I got tempted and I make this cake! I counted them for 5 eggs, shape 26. Honestly, I was not sure that it would turn green. Turned green infection! I took them to the dacha, the neighbors, of course, went crazy.

🔗

Weight from my portion is 1.8kg.

[Kamusik]

Kamusik, what a handsome man! (y) And the taste .... how is the taste?

To be honest ... the taste is not mine. I don’t like a cream with condensed milk! True, here was my digression - I love cream "from the heart", so I made a full portion. There were only 100g of condensed milk left and I decided, let it not hang out in the refrigerator! Maybe these 100g gave too much to taste. I'll try another cream next time.The cakes are not mine either, I realized this when I was cutting, so I immediately soaked it generously. Please note that I did not say that it was simply not mine. But everyone liked it!

I did not wait for an answer. I did as I did.
The cakes began to turn green even during the kneading process. I combined the yolks with sugar with halva and breadcrumbs, and then slowly introduced the proteins, so they began to turn green. Well, the finished cakes are just super! So green-green
!!!

But the cream seemed to me a little, I was able to smear it only on 3 layers, for the other 3 I finished another portion of the cream, there was not enough raw condensed milk, I added boiled milk by weight.
Does everyone have a missing prescription cream?

And it was not enough for me! I already wrote that I did it for 5 eggs, and the cream was a full serving. By the way, I took biscuit crumbs instead of crackers.

made this cake, here's the result:

did half the portion, turned green, the longer it stood, the greener it became, the taste of halva was almost not felt, the smell was only when it was baked
I made the cream with the addition of mint syrup, I really liked the taste, added only a teaspoon, it turned out to be a little greenish in color
I cut the cake into halves, and folded one on top of the other, so it seems high, but was only 1.5-2 cm high, I did not like that because of this there is a brown layer in the middle, because the crust at the cake did not turn green
I want to say that the recipe is interesting, maybe I will repeat it for a full portion
cream made a full portion, a little left, but there will be little for a whole portion of dough
I leave bookmarks, thanks

Kamusik,
Altsena,
you are so green, just a sight for sore eyes
well done girls
I forgot to write again, probably not all crackers are suitable either, I had some granulated ones, I didn't find others in the nearest store, so some of them were directly felt in the cake as grains
next time I will make myself or add biscuit crumbs

Girls, do you think you can't do without crackers here?

Ir, what confuses you? I took crumbs of biscuit, that is, there were no foreign tastes! Or are you not talking about that?

Girls, can I put in my 5 kopecks?
I decided to layer the usual sponge cake with cream and sprinkle with halva, remained on the plate with crumbs. The cake came out with a flavor of vegetable oil. But on the second day, the layer turned green. Apparently halva gives a reaction even without heat treatment. Here!

What FUNNY cake It remains only to buy and bake halva While I bookmark

Ir, what confuses you? I took crumbs of biscuit, that is, there were no foreign tastes! Or are you not talking about that?

That no, Tanya, does not bother you. I just think what is the point of crackers. Halva is already in the fridge, and I'm still reading the recipe

Stop reading, let's go! And a masterpiece in the studio!

I baked it while it gets cold. Another question is ripe for those who baked. What kind of fruit will go with this biscuit? I'm going to visit my brother with a cake, so I want to make it more festive. Cherries would be appropriate?

So I am tormented by the same question about berries. I think where to attach strawberries. The dough is baked. But I probably won't succeed, because I decided to bake with one cake without reading the comments

also moved away from technology. But I will report back later. I can already report that it is not worth the whole baking in the form of a 17 cm half portion. I bake, and all the middle is liquid.

I also baked one cake, rose and cut into 3 cake layers perfectly. Some kind of brownish-green in color. Layered with sour cream + condensed milk, added a little boiled strawberries with syrup. But we had to eat it today, but postponed the meeting until tomorrow. I'm afraid that no metamorphoses would have happened with the color and taste, because I collected the cake last night ...

Girls, can I put in my 5 kopecks?
I decided to layer the usual sponge cake with cream and sprinkle with halva, remained on the plate with crumbs. The cake came out with a flavor of vegetable oil. But on the second day, the layer turned green. Apparently halva gives a reaction even without heat treatment. Here!

So I also say - the proteins began to turn green even in the dough, when I mixed them. And when baking, the color increased !!

Girls, I didn't bring the pictures to the studio, because I didn't click at night, I was too lazy. Maybe I’ll report it later, but I doubt myself. Vopchem I report to anyone interested.
I did 2 mixes of 1/2 serving. I forgot to add oil to the first one (but there it was indicated as desired). I baked with one cake in the form of 17 cm. I, too, like Irina, turned out to be brown, closer to the top the cake was green, it burned around the edges, but I think it's my own fault. The second portion was kneaded with butter (also 1/2 of the specified quantity) and began to bake one cake at a time. Here they have turned out to be cracked contempt. Beautiful and amazing. I smeared it with butter and sour cream and put it in the refrigerator. I get up this morning, and the bowl in which the dough was kneaded is all green! that is, the conclusion is taco: the dough turns green not from the temperature, but from some kind of chemical reaction (it is necessary to try to find out from my grandmother chemist what is going on there ?!) not my ethno taste. I feel the oil of sunflower (and in the scraps, where I did not put the sunflower, I did not cut other cakes), that is, halva gives this taste. Although in its raw form it does not have this aftertaste and I am very good halva. I love it and in sweets. Sahara also reduced b by a spoon, because it is somewhat cloying. But I cannot say that it is not tasty. Somehow unusually simple) I like lighter cakes, apparently this is the reason. But the fact that you can knock anyone off your feet with a cake in amazement is unambiguous! Tomorrow I will conduct an experiment on cats acquaintances))

Girls, maybe not a soap root, but licorice is included in halva? I reviewed the entire composition of halva, I could not find it without it. I bought what it is, I will try to bake it, but there are no crackers yet.

Interestingly, and with takhinny halva it will turn out? I didn't like the taste of sunflower halva after baking.

I could not stand it, baked it, although there were no bread crumbs, I did it without them, I did not add semi-butter to the dough. I made half of the portion for testing, I liked the taste of the cake (I tried trimming from the sides), while it is soaked in cream. While stirring, the dough turned brown, but not yet green. Taichka, thank you, delicious, I'll bake. Just a question: my dough, when spreading in shape, was strongly drawn by the spoon, what should it be, maybe thinner, like biscuit? (maybe someone has already asked, sorry, I did not see).

well, here's the recipe and healed and went to the masses)))
Natushka, without roots of all kinds of halva is not a halva, as far as I understand. Only the soap root is not that useful. And with malt - norms)
And about the consistency of the dough - on the first page of comments there is my photo of the dough. Yes) It sticks) It should be)

the cake turned green today was treated to several people. Everyone liked it. So funny, I called (for myself) a mimicrune or a frog on a tree. I just decided to make the cakes thinner, so that it was more juicy. Thank you!

Girls have made this cake 2 times already. The first time I did it with ordinary halva (as in the USSR) and without nuts, thin cakes. Mine squeaked with pleasure, I liked it so much, it was very saturated. And the second time I put the nuts and took the walnut halva (of a sandy color that crumbles as much), baked it with one cake. So the cake turned out to be not so juicy. Now I bought the Sovdep halva again and I want to get to the bottom of the truth, whether halva still plays a role, or the process of baking cakes. But IN GENERAL the cake is delicious !!!!! I carry +