Page 92 - 16-12 July 17 2019

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DECADENT HALVAH

ICE CREAM CAKE

"Perfect for Halvah lovers!"

INGREDIENTS
Ice Cream Brownie Layer
1/2 cup butter or margarine, melted
1 cup sugar
2 eggs
1 teaspoon vanilla extract
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1/4 teaspoon Baking Powder
1/3 cup Cocoa
1/2 teaspoon salt

Halvah Ice Cream
16 ounces Whipped Topping
3 egg yolks
1/2 cup confectioners’ sugar
1 tablespoon vanilla sugar
1/2 cup Soy Milk or almond milk
5 tablespoons Tahini
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Chocolate Layer
1 tsp. light corn syrupBulletin
3 1/2 oz. 55% chocolate
1/2 cup butter or margarine

DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Trace a circle of Gefen
Easy Baking Parchment Paper to match the bottom disc of a nine-inch (23-centimeter)
springform pan. Cut it out and place on bottom of pan. Spray with baking spray.
Place melted butter or margarine in a large bowl. Add remaining ingredients and mix until
well incorporated. Pour into prepared springform pan. Bake for 20 minutes. Allow to cool
completely.
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cream, adding egg yolks and confectioners’ sugar as it beats. Add vanilla sugar, soy milk,
and raw tahini and mix to combine.
With a sharp knife, shave the halva into thin pieces and fold into the ice cream mixture.
Pour onto the cooled brownie layer, smooth out, cover, and freeze until set, about eight
hours.
In a double boiler, melt the ingredients for the chocolate layer. Stir until smooth. Remove
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harden quickly. Cover cake and return to freezer.
When ready to serve, run a sharp knife around the edges of the pan to release the cake
from the sides of the pan. Open the pan from the bottom and pull up the parchment
paper to transfer the cake to a serving dish.

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