Halva Butter Cream

Preparation info
    • Difficulty


Appears in
The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

An Israeli cream used to sandwich and cover plain or coffee sponge cakes. You can also use it to spread between layers of boudoir biscuits, dipped in a fifty-fifty mixture of rum and water, and then to cover the build-up of biscuits.


  • 125 g ( oz) halva
  • 3 × 15 ml spoon (3


Break up the halva into a small, heavy pan. Add the strong coffee and the sugar. Stir to a thick cream over a low heat for about 30 seconds. Remove the pan from the stove, cut the unsalted or barely salted butter into cubes and whisk them into the tepid halva. Add a 15 ml spoon (1 tablespoon) rum, if you like.