For a 22cm mold
For the base:
▪︎About fifteen shortbread cookies
▪︎100g of melted butter
Chop the shortbread biscuits (not too finely), add the melted butter, then line your cake tin with this mixture. I used parchment paper so the cake would be easy to unmold after baking. Refrigerate the tin.
Preheat the oven to 180 degrees.
For the cheese topping:
▪︎500g of cottage cheese
▪︎1 tub of thick crème fraîche (250g)
▪︎1 glass of sugar
▪︎2 eggs
▪︎1 sachet of vanilla sugar
▪︎2 tablespoons of flour
Mix the ingredients together (if you can take them out in advance so they are at room temperature, that's best).
Pour the mixture over the biscuit base and bake for 25 to 30 minutes.
For the decorations
▪︎100g of Hibat Halav
Heat the hibat halav for one second in the microwave, then pipe it into a piping bag and decorate your cake according to your taste!
Remove the cake from the oven and let it cool. Serve cold.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.