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Halva Butter Cream
Preparation info
- Difficulty
Easy
Appears in
By Jane Grigson
Published 1991
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.
Ingredients
Method
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.