Helwa Tat-Tork Ice-Cream Cake

Servings: 8 Total Time: 58 mins Difficulty: Beginner
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Helwa Tat-Tork-Translating literally to Turk’s Sweet, originated from the Middle East also known as Halva or Tahini Hava.

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Helwa Tat-Tork Ice-Cream Cake

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold Meat & Poulty
Difficulty: Beginner Prep Time 58 mins Total Time 58 mins
Servings: 8
Best Season: Suitable throughout the year

Ingredients:

Topping:

Method:

Base Crust:

  1. Line the base of a 23cm/9-inch springform pan with baking paper. Bring the paper on the outside of the tin so that you will be able to easily lift it off and place it on a dessert plate when it is ready.

  2. Mix melted butter with biscuits and press down onto the base of the pan and refrigerate for 30 minutes.

Filling:

  1. Warm milk and honey together until almost boiling (do not boil).

  2. Remove from heat and with a hand balloon whisk, whisk in the crumbled helwa tat-tork and vanilla essence and pour it into a large bowl.

  3. Leave to cool completely. When ready slowly fold in the whipped cream.

  4. Pour onto prepared biscuit crust and freeze for at least 2 hours.

  5. Remove from freezer and decorate with melted chocolate and assorted nuts.

  6. Dessert is always to be kept in the freezer. It is easy to cut when frozen but allow 5 minutes before serving.

Topping & Decoration

  1. Melt chocolate and butter together in the microwave. 

  2. Leave to cool completely before you pipe or drizzle it on top.