Delicious Halvah Roll

Leah Klein Leah Klein
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This recipe is geared to all halvah lovers. It’s so light, not too sweet, and the taste is insane!
It’s a great treat that we enjoy every Shabbos afternoon!

1h 6
Easy Vegetarian Pescatarian Parve

Contains: Sesame, Egg, Gluten, Wheat

Directions

Prepare the Cake

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Beat the eggs and sugar well. Add the rest of the ingredients and mix well. Pour into a lined cookie sheet.

  3. Bake for 20 minutes.

  4. While still hot, invert into a dish towel dusted heavily with confectioners’ sugar and roll up with the dish towel jelly-roll style. Allow to cool.

Prepare the Cream

  1. Beat whip until stiff and fold in remaining ingredients.

  2. Unfold the cake, spread cream, and drizzle some halvah over it (reserve some for topping). Re-roll the

    cake and freeze.

Prepare the Glaze

  1. In a double boiler, melt the chocolate chips with whipped topping. Stir occasionally and heat until melted.

  2. Cream the outside of the roll with the chocolate ganache and drizzle with the rest of the halvah. Crumble halvah slice on top

About

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

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1 Comment

Esther •

Last step says to drizzle with rest of the halva on top of ganache before sprinkling crumbled halva. Which halvah is used for drizzling?

Avigael Levi Kosher.com Team •
Reply to Esther

It looks like the halvah drizzle is referring to the glaze recipe above.