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1 cup = 250 ml.
All ingredients for the sponge cake should be at room temperature. Sift the cake flour into a bowl along with the potato flour, baking powder and cocoa. Separate the egg whites from the yolks and mix with a pinch of salt until stiff. At the end of mixing, add sugar one spoon at a time until a thick mass is
obtained. Reduce the mixer speed to minimum and add one egg yolk at a time. Add the dry ingredients in several portions and mix gently with a spatula or spoon. Put the dough into the form and bake at 175ºC for approx. 30 – 35 minutes until the so-called dry stick. After baking, leave to cool and cut into three parts. Place one part on the bottom of the form and soak 1/3 of the punch and spread the sponge cake with jam (1/2 of the jar).
Pour gelatin with water and leave to swell. Then heat it in the microwave for a while. Mix and leave to cool.
Mix the cream with mascarpone until thick. Add the kajmak a spoonful and pour in the gelatin in a small stream. Finally, add the crushed halva and mix again (if the mixture is not sweet enough, you can add 1-2 tablespoons of powdered sugar). Remove 2 – 3 tablespoons of the cream and leave to spread on
the sides. Spread half of the cream onto the sponge cake and cover with the second sponge cake layer, soak and spread with the remaining jam. Spread the cream and cover with the last part of the cake, moistening it slightly. Place the finished dough in the refrigerator overnight.
Grease the sides with the previously reserved cream. Heat the cream vigorously and add chocolate pieces. Mix until completely dissolved and spread on top of the cake. Sprinkle the sides with sesame seeds previously roasted in a dry pan.
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