Cake "Green" with halva

Girls turned green !!! I wanted to insert a photo, but something didn't work out for me. I did not add crackers to the recipe and baked with one cake for about 50 minutes at a temperature of 160C.

[povarolya]

povarolya, click on the "Show" button under the caption Gallery for inserting photos in a message (OWN PRODUCTION ONLY!) and load the photo, then copy and paste the received code into the message.

[povarolya]

povarolya, click on the "Show" button under the caption Gallery for inserting photos in a message (OWN PRODUCTION ONLY!) and load the photo, then copy and paste the received code into the message.

THANKS, IT WAS

It turned out cool! Do you like the taste, taste? Or am I alone so the taste of oil is felt throughout?

Pekla and I. I report: I did a full portion without rast. butter and sugar took 3 tbsp. spoons in the form of 30 * 16cm. I mixed everything except flour and soda, then sifted flour and soda into this mixture. Baking time 1 hour at t 200. The cake turned out to be porous, even, reddish on top, and inside, like everyone else, green, I would say dark bottle color. Weight 1.1 kg, height 5.5 cm. In the cake immediately after baking, the smell of halva was felt strongly, when it cooled down - less. It tastes like halva, but not butter. The cream made cream + condensed milk + (to hammer condensed milk) mint liqueur, at the same time it gave a gentle green color. The guests were stunned by the sight of the cake. They said it was very tasty, but it was not clear what it was. After revealing the secret: yes, yes, somewhere far away there is a slight aftertaste of halva, but if she hadn't said, they would never have thought about it. For me, halva was not heard in the finished cake, probably the impregnation and cream distracted from the halva, but, as ilonnna said, somehow unusually simple, maybe I just didn't taste it. I'll have to do it also, probably, with another cream, but I haven't figured out with which one yet.

Girls, well, I'm the only one with a cross-handed. Well, my cakes don't turn green, for the life of me. The second time I bake it already, the first one baked it in a mold, now separately on a cake. My dough turned brown a little, the color, so to speak, childish surprise, and after baking, the color of the cake is like a honey cake. Maybe halva let us down: pardon: I take it by weight, it was fresh, it was 100% fresh, but I didn't see the other one, maybe I looked bad
And so I wanted to surprise my family

I came to rehabilitate my clubhand
my cakes lay down, and ... turned green

then all is not lost

I came to rehabilitate my clubhand, my cakes lay, and ... turned green, it means that everything is not lost

Congratulations! This is how the "chemistry" happens in these cakes

It was in the evening, there was nothing to do ... I was sorting through the rubble in the kitchen and found a package of halva, decided to try the recipe, it has been in the bookmarks for a long time. Since the girls wrote that they took the freshest halva, and mine was a little bit different, I confess right away, not counting on success - I did it in violation of technology - beat the eggs together, baked with one cake, did not add butter, and the cream was not original (I did not find any oil or condensed milk), and products for curd and yoghurt cream were found. I made half a portion, during the addition of flour, the dough fell off in front of my eyes, but nevertheless everything was baked, and even rose, though it rose like a dome. And what I want to say - despite all these irregularities - the process has begun !!! Taki turned green, albeit not a bright green color, but also - the higher the layer, the greener, I cut into 3 cakes and the lower one was brown, and the upper one was already green. In general, I am sure that if you do everything according to technology, then everything will work out, and there will be freaky green cakes at the exit And by the way, it tastes very much even, it turned out to be an interesting cake, I will repeat it and make it with my own cream, but it seems I need it soak extra ...

I also wanted to bake this cake on my DR, but I was afraid of the specificity of this cake

And I'm going to do everything, 3 weeks already. And who baked in a slow cooker with one cake?

I tried to make green cupcakes for tea ... There was dough from the cake, cream from the other, so I wanted a mini-experiment. I like it.baked beautifully, greens are preserved ..

I tried to make green cupcakes for tea ...

What beautiful!
How were they made two-tone?

What beautiful!
How were they made two-tone?

Thank you
Didn't deviate from the recipe ... in the sense of two-color? Below there is a brown border, so this is such a color in any baking option, only the middle turns green. If about the "tick" inside - it's a cream. At first I tried to fill the caccake with cream using a pastry bag and a thin nozzle (I watched the video that they do this) But I did not take into account that the structure here is dense, the cream did not want to go inside the bag exploded in my hands from pressure, the cream flew all over the table ... Then I cut a cone on top of the cake, put a spoonful of cream in the hole, covered it back with the cut top and pressed it a little. As a result, such a cut.
By the way. This is not the first time I baked a cake, and only the other day I noticed that I was doing the wrong cream. I threw a can of condensed milk onto 200 g of butter, and only now it dawned on me that there were about 400 in the can ... I liked my primary version more (taste), and it was juicier. But the original keeps its shape, the cream is "worth".

Altsena, nice)
Freesia, they discussed here that it did not turn green in the multicooker)

If about the "tick" inside - it's a cream. But I did not take into account that the structure is dense here, the cream did not want to go inside, the bag exploded in my hands from the pressure, the cream flew all over the table.

Yes, yes, exactly about the tick.
Thanks for the idea!
Well, at least the cream scattered on the table, and not on the walls like I had then boiled condensed milk.

Happy New Year, dear forum users! I also report with my modest product ..

The cake is sooo delicious! Thank you so much for such a wonderful recipe! Made according to the recipe: I got 6 cakes! I made a cake for the New Year's table, I wanted to slay everyone with a cut with an unusual color of the cakes ... But, no, the color did not work, although they cut it for the night of the 2nd day (or rather night)



And it doesn't matter! The cake is so delicious from halva that even those who do not like this halva (sunflower) were just delighted to eat the cake! Next time I will make a smaller portion, I will try to hold it for a longer time, maybe it will "turn green" on the 3-4th day ... (not in the sense it will deteriorate!) You cannot stand such delicious food for so long! So, even with the wrong color of the cakes, the cake is unusually tasty!

According to my observations, the longer the cake is kept in the oven, the weaker its "greenness" is. Then the cakes acquire a brownish color, like honey cakes ... "Research" was carried out on halva of one batch, I made 3 cakes in a row ... Both green and brown cakes were obtained in the cake.

And I turned green! I baked half a portion with one cake, did not separate the eggs when beating. The cake was cut into 3 parts, the bottom one turned out to be brown ... In general, as I understood, the longer the cake is baked, the less greens remain ... The bottom cake is soaked in syrup with cognac.
The cake turned out to be so delicious, no one felt the halva (who did not know that it was there). And on the second day, the "buried" piece turned out to be even tastier!

I agree with Alla, if the cakes are baked longer, they turn out brown. I also saw this. But for me this cake is very good. beautiful and just as disgusting in taste due to the smell of sunflower oil. Really no one but me can feel it?

Maybe the smell depends also on halva, some fatter, another drier ... I could smell the smell (not strong, but I knew that it should be there) and I like it, in childhood it was the most to anoint black bread with this butter and sprinkle with salt ...

It is audible, but somewhere far, far away, that you cannot even make out that there is oil. But this is with fresh halva, And this same halva, after lying for a while, so to speak, has grown old, has become so shiny (probably, butter appears ...) in the cake already gives a taste of butter for 100%.

Nooo, the halbva was not shiny, it was fresh and crumbly, as I usually take by weight.In the halva itself, this is not felt, but in the cake ((And I love sweets with halva, but after heat treatment, excess oil seems to come out and oh ... oh, how not tasty ... I also love bread with salt and salt, but this not cake

I did it, I did it with sour cream.
The cake tastes calm, good, but it looks chic, impressive.

The cake tastes calm

What is it like?

[TaTa *]

TaTa *, oh what a green came out, class !!!

Thank you very much for the delicious cake recipe!
The cream increased 300 oils and 300 condensed milk, but it seemed not enough in spite of the impregnation of cakes in 150 gr .. condensed milk. water .. Next time, a little more condensed milk. The color of the cake was not affected by the impregnation.

Good afternoon everyone!
I want to show off my green cake. Has baked already several times, even to order. Both home and clients liked it. The cream was made with sour cream custard.

Cake otpad just Photo I don't know how to load Did it for Christmas, the family almost went crazy (in the good sense of the word))) first from the color, then from the taste A huge THANKS for the recipe !!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!

It goes very well with sour cream custard and top of strawberry-apple soufflé on Agar. It's a pity I don't know how to glue a photo))))). But you can surprise them on the fly. The employee said a cake for sick chickenpox)))))

but for the first time everything worked out great for me. turned green when baked. while he was still green. and the missed for the second place so became a bright dark green color) I bake again and get a failed result. nothing turned green at all. neither before nor after. only halva were different. so I conclude that it depends on halva. the second time I took the firm's halva sweetly., so I sin on it))
and so, the cake is super. color does not affect taste. the taste of sunflower oil is not audible, but everyone guessed the taste of halva.

That's how many people bake, everyone has a different opinion)) I also turned green once, and not the other time. More precisely, on the contrary - the first time did not turn green, but the second time turned green! )))))))))

Virgo, I did it!
Only in the form of cupcakes.
The dough turned out like this

I didn’t add any butter or crackers.
Here outside

When baked, it smelled a lot of halva.
But inside

Super easy!!! I love. I love halva, especially in chocolate.
It tastes a little dry, you still need to decorate with cream.
Generally

[Barbara]

Barbara, Well, super simple !!! And what is it that we have not thought of such sulky cupcakes? We must whistle the idea)))

Here is decorated.

Girls who tried to bake with another halva, does the color green appear?

Nobody ever tried, apparently you should be a pioneer! )) I was just going to, but ... I never got ready.

My cake hasn't turned green. I baked with shortbreads, only one gave a little greens, and the rest were brown. Made sour cream custard. We will try it tomorrow.

Girls, still to morning cake pozelenellll))) If you do not know that there is halva, as kozinak to taste (the husband said so). For a change, the cake is very suitable. There were a lot of tasters (I did it for my husband, treated them to my parents, cut off a piece of friends). I look forward to your feedback. She chose greener cakes for my husband, so he probably has a brighter cut. And I like mine too. This is the last piece))))


All the cakes handed out were eaten. But there is only one tip: you can have a one-time meal, but you don't want to anymore. For the experiment, you can bake once.

Katya, well, here we are, too, once for the sake of curiosity. Nobody demanded to repeat Just for fun!

[kolobashka]

Finally, I have matured to this test. Baking in the form of muffins. The dough was of an obscure color, also finished with a slightly olive tint. But after standing, they still turned green. Baked yesterday, today they became emerald green inside. True as opposed to cupcakes kolobashka they are not completely green, they turn brown to the bottom.
Now I am tormented by the question of what creams are suitable for this test? I don't want condensed milk, I want something light, airy, unpleasant. Something lemon? lime? wrinkled (is there something mint?)

Here is decorated.

: girl-swoon: awesome

with ordinary halva (as in the USSR

There is no now that halva, a Soviet depot, which is both more oily and less sweet, and not crumbly, but crumbly, and the butter does not come out of the current one soon, it is more sugar. came across this recipe - you must bake, such a funny cake

Exotic for a sweet table! Cupcakes, it seems to me, will be cool!

Soda 2 tsp
Vinegar 2 tsp

Girls, vinegar 9%? For the first time I baked half the norm, with baking powder, 2 cakes in silicone pizza molds, very dry dough, I liked it, but not green, but I think I also overexposed it a little, because 15 minutes is a lot for the princess, 15 minutes is enough from a cold state, plus a little off. Today I baked powder for the second time with soda and citric acid - and it was my mistake, I had to dilute the acid with water, there is no liquid in the dough, sourness is felt, not all grains of acid reacted with soda, and so the greens are visible - somehow too grains, so I think it is the acid that gives such a reaction with halva - greens. The second time I baked without breadcrumbs, added half a glass of flour. Ahh, here's another - since soda + lemon did not give a full reaction, the dough was heavier than the first one. And still very tasty. The second time I did the full norm = it turned out a lot, in the princess a silicone mold for pizza full under the lid, two tabs in a little princess cake-making machine and 10 cupcakes in silicone again in the princess. Sunflower halvah * Azov *, dry and crumbly, contains licorice root extract. After a while I will bake it, I need to eat this supply, again I will take half to work. There is no strong smell or taste of halva.

[peanut]

who tried to bake with another halva

Here is the second cake baked in the princess, on peanut I mixed halva, no crackers = replaced with half a glass of flour, and did not add butter = very tender cakes, with drier sunflower, delicious, but halva is only guessed - a bit bitter peanut. And it bakes faster than sunflower, 10 minutes on + 10 off, rises well. The color is brown, like honey. I will bake both sunflower and peanut, tahini halva must be bought and tasted. But, I think, with sunflower is the coolest,green

I read it, you girls and bake itself on fire. And then there was a reason - Chef's birthday. Made strictly according to the recipe. I replaced bread crumbs with vanilla croutons. The dough began to turn green while still in the bowl. When I took it out of the oven and removed the top crust (I always have a damp crust when I bake biscuits in the oven, which I roll) it just went nuts. The result is a bright bottle-green cake. The taste of halva is felt - I crumbled the crust. Today she collected and decorated. Tomorrow we will cut and try.
Py. sy. I bought the most ordinary halva - sunflower, without additives.

And I really liked the cakes. I baked it several times.
There were no crackers at home, so I put in more flour, then I also added a pinch of starch and tasted crumbs from the biscuit (everything is in the best traditions of KhP-v)
As long as it is soaked it becomes greener. Personally, I don't pay attention to the taste of halva. She treated her colleagues, comrades delighted.
I just made a cream from whipped cream and custard and from boiled condensed milk + cream.
Halva recently fell in love with "Mishkino" (local production). With sesame seeds, it is afflicted, and sesame seeds in a biscuit are delicious, not usually, although not for everybody. I also tried halva with raisins and dried apricots (raisins are too small for me)

The photo did not work out very well, but in the future I will try to make it of good quality.
Thank you so much for the recipe for such a delicious!

And here is my report.


As for the cake itself: personally, I am not happy with the taste. Maybe if you play with the cream, then you will like it more. But the guests grabbed the whole cake and praised it. Of course, the trick is the color.Green cakes are not common. But I think I'll repeat it once more to really taste it.

[Knop]

Knop And I did not add sunflower oil, I think there is enough of it in halva, and the cakes are so light, it's a real miracle. Halva not a big taste does not bother me, I love halva