Рулет с кремом из халвы: глазированный шоколадом и фундуком
Halva (tahini) roulade glazed with chocolate and hazelnuts is a delicious and easy way to make a dessert without having to bake an entire cake. This dessert features an halva cream that has a similar nutty flavor to tahini.
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This recipe has been my latest experiment. I usually have to make a recipe a few times to make sure it is perfect to post! my family didn’t mind one bit tough, they love halva (tahini) roulade glazed with chocolate and hazelnuts! The flavor of this roll reminds me of a tahini buttercream! This version of Roulade is a mashup of several recipes. We all know and love roulades! but when I was writing this recipe I couldn’t find a lot of pages on the internet that contain halva!
I am excited to share this recipe with you! It is a unique recipe that I am sure you will love!
Visit my Pinterest for more very good recipes!
What is halva?
Before we dive into the recipes of this delicious roulade, let’s establish what the star of this recipe is, which is halva! Halva is a sunflower seed butter mixed with sugar and vanilla. It has a very similar taste to Tahini, with wonderful nutty flavors with a bit of sweetness to satisfy any sweet tooth!
where can you buy halva?
You can purchase halva at any European store in your town. Or you can order it right to your doorstep with amazon!
now that we understand what halva is and where to buy it, let’s move on to the origin of this recipe. Halva originated in Persia. Halva is wildly popular amongst Europeans. Many people in Eastern Europe love this decadent dessert! This is a perfect example of cultures coming together and creating something beautiful! There are many recipes with halva that different cultures enjoy! The traditional way to eat halva is like candy, but today I will turn it into a pastry!
Today I will be sharing this Moldovan recipe that my mother makes for us! I promise if you make this halva (tahini) roulade glazed with chocolate and hazelnuts for your friends and family, you will be very happy people!
Tools you will need:
- parchment paper
- rimmed cookie sheet (11×15)
- mixer
- mixing bowl
- silicone spatula
- small bowl
Recipe for the biskvit (cake)
- 4 room temperature eggs (separated)
- 1/2 cup white granulated sugar
- 4 tablespoons warm water
- 1/2 cup flour
- 2 1/4 teaspoon baking powder
- 5 oz Hershey’s milk chocolate chips
- chopped hazelnuts for garnish
Recipe for halva cream
- 8 ounces halva
- 4 tablespoons softened butter
- 4 oz extra creamy cool whip.
How to make halva (tahini) roulade glazed with chocolate and hazelnuts
Preheat the oven to 350F
Start with making the only baked part of this recipe which is the cake part. First, separate the egg whites and egg yolks.
Whip the egg whites with the sugar on high speed In a large bowl until they foam and are about 3 times in volume (about 2 to 3 minutes). Don’t beat too long or you will begin to lose volume. It should form stiff peaks, that is s is when you know it is ready.
Using a rubber spatula fold in the egg yolks until the egg yolks are fully combined with the egg whites.
WHAT DOES IT MEAN TO FOLD IN?
In baking, to “fold” is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without making the batter fall flat. Folding is often concerned with ensuring that air bubbles in the lighter mixture will not burst by the heavier mixture
Use the spatula in a cutting action. Cut down through the center of the two mixtures and bring the heavy mixture back up to the top. Baking 101 explains this as the: “down-across-up-and-over motion”, which explains it well. Turn the bowl as you are doing this, to ensure that the folding is evenly distributed. Do not stir! Read more about the folding technique here.
Sift together 1/2 cup of flour and 2 1/4 teaspoons of baking powder then add it to the batter and fold it in to combine. The batter should have a fluffy texture.
Line the cookie sheet with parchment paper then evenly spread the batter onto it. Bake for 12-15 minutes until the top is slightly golden or it passes the toothpick test.
As soon as the cake is done baking, flip it over a clean towel on a cutting board and carefully peel away the parchment paper. If you wait for the cake to cool before peeling the parchment paper it will be much harder to do so.
Roll the cake into a log with the towel. Make sure the seam is facing the table as it cools. Let it sit on your countertop until it cools completely.
While the cake roll is cooling, make the halva (tahini)cream
Add the halva to a food processor and pulse it to a smooth consistency.
Transfer the halva to a bowl and add the butter and the extra creamy cool whip ( or you can whip up 4oz of double cream with 1/2 cup of powdered sugar instead of cool whip) and mix it with a mixer for 2 minutes until it forms soft peaks.
Gently unroll the cake and evenly spread the halva cream all over the cake, leaving a 1/2-inch border on the sides.
Roll the frosted cake tightly into a log. Start to roll from the same side you rolled it in the beginning while it was still hot.
Place it on a serving plate with the seam down.
Melt Hershey’s milk chocolate (or if you’d like you can use dark chocolate.) according to package instructions and pour it over the roulade. Sprinkle the chocolate with chopped hazelnuts while the chocolate is still wet. Or you can use chopped pistachios instead of hazelnuts.
Let the Roulade with halva cream glazed with chocolate and hazelnuts set in the fridge
for 4 hours then it will be ready to serve! You can sprinkle a little bit of icing sugar on the top of the roll for presentation!
If you haven’t eaten the entire roll, it is just as wonderful the next day as well! To store in the fridge, cover the Roulade with halva cream glazed with chocolate and hazelnuts with plastic wrap to keep the cake from drying. It can stay in the fridge for up to 3-4 days.
ROULADE CREAM GLAZED WITH CHOCOLATE AND HAZELNUT’S
Equipment
- Parchment paper
- 1 rimmed cookie sheet (11×15)
- mixer
- mixing bowl
- silicone spatula
- small bowl
Ingredients
cake (biskvit)
- 4 room temperature eggs (separated)
- 1/2 cup white granulated sugar
- 4 tbl warm water
- 1/2 cup flour
- 2 1/4 tsp baking powder
- 5 oz Hershey’s milk chocolate chips
- chopped hazelnuts for garnish
halva cream
- 8 oz halva
- 4 tbl softened butter
- 4 oz softened butter
Instructions
- Preheat the oven to 350FStart with making the only baked part of this recipe which is the cake part. First, separate the egg whites and egg yolks.Whip the egg whites with the sugar on high speed In a large bowl until they foam and are about 3 times in volume (about 2 to 3 minutes). Don’t beat too long or you will begin to lose volume. It should form stiff peaks, that is s is when you know it is ready.Using a rubber spatula fold in the egg yolks until the egg yolks are fully combined with the egg whites.
- Sift together 1/2 cup of flour and 2 1/4 teaspoons of baking powder then add it to the batter and fold it in to combine. The batter should have a fluffy texture.
- Line the cookie sheet with parchment paper then evenly spread the batter onto it. Bake for 12-15 minutes until the top is slightly golden or it passes the toothpick test.
- As soon as the cake is done baking, flip it over a clean towel on a cutting board and carefully peel away the parchment paper. If you wait for the cake to cool before peeling the parchment paper it will be much harder to do so.
- Roll the cake into a log with the towel. Make sure the seam is facing the table as it cools. Let it sit on your countertop until it cools completely.
WHILE THE CAKE ROLL IS COOLING, MAKE THE HALVA (TAHINI)CREAM
- Add the halva to a food processor and pulse it to a smooth consistency.Transfer the halva to a bowl and add the butter and the extra creamy cool whip ( or you can whip up 4oz of double cream with 1/2 cup of powdered sugar instead of cool whip) and mix it with a mixer for 2 minutes until it forms soft peaks.
- Gently unroll the cake and evenly spread the halva cream all over the cake, leaving a ch border on the sides.Roll the frosted cake tightly into a log. Start to roll from the same side you rolled it in the beginning while it was still hot
- Place it on a serving plate with the seam down.
- Melt Hershey’s milk chocolate (or if you’d like you can use dark chocolate.) according to package instruction’s and pour it over the roulade. Sprinkle the chocolate with chopped hazelnuts while the chocolate is still wet. Or you can use chopped pistachios instead of hazelnut’s.
- keep the roulade in the fridge for 4 hours then it will be ready to serve! You can sprinkle a little bit of icing sugar on the top of the roll for presentation!If you haven’t eaten the entire roll, it is just as wonderful the next day as well! To store in the fridge, cover the Roulade with halva cream glazed with chocolate and hazelnuts with plastic wrap to keep the cake from drying out. It can stay in the fridge for up to 3-4 days.
Notes
More great recipes
РЕЦЕПТ БИСКВИТА
- 4 яйца комнатной температуры
- 1/2 стакана белого сахара
- 4 столовые ложки теплой воды
- 1/2 стакана муки
- 2 1/4 чайной ложки разрыхлителя
- 5 унций чипсов из молочного шоколада Hershey’s
РЕЦЕПТ КРЕМА ХАЛВА
- 8 унций халвы
- 4 столовые ложки размягченного сливочного масла
- 4 унции сладких взбитых сливок
КАК СДЕЛАТЬ РУЛАД С КРЕМОМ ХАЛВА, ГЛАЗИРОВАННЫМ ШОКОЛАДОМ И Фундуком
Разогрейте духовку до 350F
Начните с приготовления единственной испеченной части этого рецепта, которая является частью торта. Сначала разделите яичные белки и желтки.
Взбейте яичные белки с сахаром на высокой скорости в большой миске, пока они не вспенятся и не увеличатся в объеме примерно в 3 раза (около 2-3 минут). Не взбивайте слишком долго, иначе вы начнете терять объем. Должны образовываться жесткие пики, то есть когда вы знаете, что оно готово.
С помощью резиновой лопаточки вмешайте яичные желтки, пока яичные желтки полностью не смешаются с белками.
Просейте 1/2 стакана муки и 2 1/4 чайных ложки разрыхлителя, затем добавьте в тесто и перемешайте. Тесто должно иметь воздушную текстуру.
Застелите противень пергаментной бумагой, затем равномерно распределите на нем тесто. Выпекать 12-15 минут, пока верх не станет слегка золотистым или не пройдет тест зубочисткой.
Как только пирог испекся, переверните его на чистое полотенце на разделочной доске и аккуратно снимите пергаментную бумагу. Если вы подождете, пока пирог остынет, прежде чем снимать пергаментную бумагу, это будет сделать намного сложнее.
Сверните пирог в журнал с полотенцем. Убедитесь, что шов обращен к столу, когда он остывает. Оставьте его на столе до полного остывания.
ПОКА РУЛЕТ ОХЛАЖДАЕТСЯ, ПРИГОТОВЬТЕ КРЕМ ХАЛВА
Добавьте халву в кухонный комбайн и измельчите до однородной консистенции.
Переложите халву в миску, добавьте сливочное масло и крутой взбитый крем (или вы можете взбить 4 унции двойных сливок с 1/2 стакана сахарной пудры вместо крутого взбитого) и взбейте миксером в течение 2 минут, пока образует мягкие пики.
Аккуратно разверните корж и равномерно распределите крем с халвой по всему коржу, оставляя края по 1/2 дюйма по бокам.
Плотно сверните глазированный корж в рулет. Начинайте раскатывать с той же стороны, с которой раскатывали вначале, пока она еще горячая.
Положите его на сервировочную тарелку швом вниз.
Растопите молочный шоколад Hershey’s (или, если хотите, можете использовать темный шоколад) в соответствии с инструкцией на упаковке и вылейте его на рулет. Посыпать шоколад рубленым фундуком, пока шоколад еще влажный. Или вместо фундука можно использовать измельченные фисташки.
Дайте рулету с кремом из халвы, глазированному шоколадом и фундуком, настояться в холодильнике 4 часа, после чего он будет готов к подаче! Верх рулета можно посыпать сахарной пудрой для презентации!
Если вы не съели весь рулет, то и на следующий день он будет таким же замечательным! Для хранения в холодильнике на ночь накройте рулет с кремом из халвы, глазированным шоколадом и фундуком, полиэтиленовой пленкой, чтобы торт не подсыхал. В холодильнике он может храниться до 3-4 дней.
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