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.
Photo: Natalie Levin
Halva Mousse Cake with Honey and Pecans
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
Honey and pecan crust:
- Preheat oven to 170c degrees and grease the pan.
- In a mixer bowl whip egg, egg yolk, honey, vanilla, cinnamon and salt until you get an airy and bright mixture.
- Add flour, ground pecans and baking powder and stir gently with a spatula, until smooth.
- Pour the mixture into the pan, and smooth the top.
- Bake for 10-12 minutes or until the set and golden brown.
- Cool completely at room temperature.
Honey and halva mousse:
- In a small bowl stir gelatin and water and set aside for 10 minutes at room temperature, until the gelatin absorbs all the liquid.
- In a medium saucepan put milk, vanilla and salt and heat to simmering point.
- In a small separate bowl, beat egg yolks, honey and tahini into a uniform mixture.
- Pour about 1/3 of hot milk mixture over the egg yolk, while whisking until blended. Add the remaining milk and mix well.
- Return the mixture into the pan and cook over medium-low heat, stirring constantly, until the mixture reaches a temperature of 82-84c degrees.
- Remove from heat, add in the gelatin and mix well until melted. Strain.
- Chop the white chocolate and solvents in the microwave. Add the hot milk mixture into the melted chocolate and stir well until smooth.
- Cool the mixture at room temperature for about 20 minutes or until it is not too hot to touch.
- Whip the cream until stable but soft and fold gently into the chilled halva mixture, until you get a smooth mousse texture.
- Pour the mousse over the crust and smooth the top.
- Freeze for at least 4-5 hours, or until the cake is completely frozen.
- Extract the frozen cake from the pan and place on a serving dish. Defrost in the refrigerator for 3-4 hours.
Salted pecan crumble:
- Preheat oven to 180 degrees.
- In a food processor with a steel blade put pecans, flour, sugar, salt and butter and blend until crumbly.
- Transfer the crumbs onto a pan lined with baking paper and bake for 10-15 minutes or until golden brown. Cool completely.
- Decorate the cake with crumble and pecan halves and serve.
- 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.