A classic, dark sponge cake with dried fruits enriched with sweet halva and a chocolate glaze. It melts in your mouth!
Ingredients
Cake
- Egg, 3 pcs
- Cocoa halva, 50 g
- Vanilla halva, 150 g
- Sugar, 200 g
- Vanillin sugar, 1 packet
- Wheat flour (type 450), 210 g
- Cashew nuts, 100 g
- Grated lemon zest, 2 tbsp
- Baking powder, 1.5 tsp
- Cream (30%), 30 g
- Dried plum, 150 g
- Whisky, 3 tbsp
Chocolate glaze
- Dark chocolate, 100 g
- Butter, 30 g
- Cream (30%), 64 g
Preparation
Beat the eggs into a fluffy foam, gradually adding sugar. At the end of beating, add the vanillin sugar and mix for a moment. Add cream, lemon zest, and whisky to the beaten eggs. Mix everything. Sift the flour and mix it with the baking powder, then gently combine with the egg mixture. Crumble the halva and add it to the batter along with the chopped dried plums and cashew nuts. Mix everything together. Transfer the batter to a greased and floured loaf pan (32×11 cm). Bake the cake at 175°C for 45-50 minutes. After baking, let the cake cool.
Chocolate glaze
Bring the cream to a boil, pour it over the crumbled chocolate. Stir until the chocolate is completely melted. Add the soft butter to the melted chocolate and mix. Pour the prepared glaze over the cooled cake.
