INGREDIENTS

SPONGE CAKE

• 4 eggs, at room temperature
• 100 g of powdered sugar
• 70 g of wheat flour
• 70 g of potato flour

HALVA MASS

• 500 ml of milk
• 1/2 cup of sugar
• 1 and 1/2 tablespoons of wheat flour
• 1 and 1/2 tablespoons of potato flour
• 1 yolk
• 200 g of butter
• 250 g of vanilla halva

SATURATION

• 250 ml of strong coffee (e.g. from 2 tablespoons of instant coffee)
• optional: a few tablespoons of alcohol (e.g. rum, amaretto) or flavored coffee syrup (chocolate, coffee, vanilla)

AND

• 1/2 jar of currant jam
• 3 teaspoons of instant coffee powder

DECORATION

• coffee meringues or plain white ones sprinkled with coffee

PREPARATION

SPONGE CAKE

• Preheat the oven to 180 degrees C. Put baking paper on the bottom of the springform pan with a diameter of 21 cm , fasten the hoop leaving the paper outside.
• Beat the yolks with half of the powdered sugar for about 7 minutes, until a fluffy and thick mass is formed. In another bowl, beat the egg whites with the rest of the powdered sugar for about 7 minutes, until a thick, shiny and stiff foam is formed.
• Sift the wheat flour and potato flour together into a separate bowl and mix thoroughly.
• Combine the egg yolks with the egg whites with a spatula, making a few or a dozen gentle movements. Then, sift 1/3 of the flour mixture to the mass and very gently combine with a spatula, without destroying the compacted foam. Add another 1/3 of the mixture and gently combine again, do the same with the remaining flour. 
• Put the mass into a prepared form and put it in the oven, bake for about 35 minutes.
• Take the baked sponge cake out of the oven and, when it is completely cool, cut it on 3 horizontal surfaces.

HALVA MASS

• Pour off 2/3 cup of milk and mix it thoroughly (e.g. with a stick) with the wheat and potato flour, sugar and yolk.
• Boil the rest of the milk (until it starts to boil over), then pour the mixture of milk, flour and yolks into it, while stirring vigorously with a whisk. Boil it, stirring every now and then.
• After boiling, put the finished pudding away from heat, pour it into a clean bowl and cool completely.
• Beat the soft butter for about 3 minutes until it becomes puffed up, then gradually, in short intervals, add the pudding, whisking continuously. Finally, add the crushed halva and blend until combined.

SATURATION

• Brew a coffee, add alcohol or syrup and mix. Completely cool.

GEAR RATIO

• Place the first lower biscuit top on a platter and use a spoon to sprinkle 1/3 of the cooled down coffee on it. Sprinkle with instant coffee (you can use loose coffee through a strainer). Put 1/3 of the mass and put on the second disc.
• Soak, sprinkle with coffee and spread with jam. Put 1/3 of the mass and cover with the last circle of the sponge cake. Soak, sprinkle with coffee and cover with the rest of the mixture (top and sides).
• Put in the fridge overnight. Before serving, decorate with meringues.