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Halva Mousse Cake with Honey and Pecans

Mousse cakes make a great birthday cake, and it’s so versatile taste-wise, you can make it different every single time.

This cake is for halva lovers – a thin honey and pecan crust topped with honey and halva mousse that is really easy to make, and lots of pecan streusel on top.

Halva Mousse Cake with Honey and Pecans

Photo: Natalie Levin



Halva Mousse Cake with Honey and Pecans

Servings 24 cm round cake pan
Author Natalie

Ingredients

For honey and pecan crust:

  • 1 large egg
  • 1 egg yolk
  • 50 grams (2 tbsp.) honey
  • 1/2 tsp. vanilla extract
  • Pinch of cinnamon
  • Pinch of salt
  • 50 grams (5 tbsp.) all-purpose flour
  • 20 grams (2 tbsp.) ground pecans
  • A pinch of baking powder

Honey and halva mousse:

  • 6 grams (2 tsp.) gelatin powder
  • 30 ml. (2 tbsp.) water
  • 125 ml. (1/2 cup) milk
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 2 large egg yolks
  • 20 grams (1 tbsp.) honey
  • 20 grams (1 tbsp.) raw tahini paste
  • 150 grams white chocolate
  • 375 ml. (1 1/2 cups) heavy cream very cold

For salted pecan crumble:

  • 25 grams (1/4 cup) chopped pecans
  • 25 grams (2 tbsp.) all-purpose flour
  • 10 grams (1 tbsp.) light brown sugar
  • A generous pinch of sea salt
  • 20 grams (1 tbsp.) cold butter
  • Toasted pecan halves for garnish

Instructions

Honey and pecan crust:

  1. Preheat oven to 170c degrees and grease the pan.
  2. In a mixer bowl whip egg, egg yolk, honey, vanilla, cinnamon and salt until you get an airy and bright mixture.
  3. Add flour, ground pecans and baking powder and stir gently with a spatula, until smooth.
  4. Pour the mixture into the pan, and smooth the top.
  5. Bake for 10-12 minutes or until the set and golden brown.
  6. Cool completely at room temperature.

Honey and halva mousse:

  1. In a small bowl stir gelatin and water and set aside for 10 minutes at room temperature, until the gelatin absorbs all the liquid.
  2. In a medium saucepan put milk, vanilla and salt and heat to simmering point.
  3. In a small separate bowl, beat egg yolks, honey and tahini into a uniform mixture.
  4. Pour about 1/3 of hot milk mixture over the egg yolk, while whisking until blended. Add the remaining milk and mix well.
  5. Return the mixture into the pan and cook over medium-low heat, stirring constantly, until the mixture reaches a temperature of 82-84c degrees.
  6. Remove from heat, add in the gelatin and mix well until melted. Strain.
  7. Chop the white chocolate and solvents in the microwave. Add the hot milk mixture into the melted chocolate and stir well until smooth.
  8. Cool the mixture at room temperature for about 20 minutes or until it is not too hot to touch.
  9. Whip the cream until stable but soft and fold gently into the chilled halva mixture, until you get a smooth mousse texture.
  10. Pour the mousse over the crust and smooth the top.
  11. Freeze for at least 4-5 hours, or until the cake is completely frozen.
  12. Extract the frozen cake from the pan and place on a serving dish. Defrost in the refrigerator for 3-4 hours.

Salted pecan crumble:

  1. Preheat oven to 180 degrees.
  2. In a food processor with a steel blade put pecans, flour, sugar, salt and butter and blend until crumbly.
  3. Transfer the crumbs onto a pan lined with baking paper and bake for 10-15 minutes or until golden brown. Cool completely.
  4. Decorate the cake with crumble and pecan halves and serve.

Recipe Notes

  • Instead of honey you can use maple or date syrup. Flavors will vary accordingly.
  • Keep the cake in the refrigerator for up to 5 days.
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