Halva pie

Preheat the oven to 160 degrees Celsius. The shape of 12 by 25 cm is lubricated with a piece of butter. The base and sides of the mold are lined with strips of parchment paper.

Walnuts, pre-washed and dried, roughly cut into several parts. Halva cut into pieces of 3 cm.

Preparing the filling: put the butter in a saucepan and put it on low heat. Melt the butter, and then leave it on the fire for a few more minutes, until the butter turns light brown and a nutty smell appears. Remove from heat and let cool.

When the butter cools down, mix it with nuts and ground cinnamon. Divide the mixture into two parts, in one of which we mix sugar.

Prepare the dough: put butter at room temperature in the bowl of the mixer, pour powdered sugar into the same place. Beat on medium speed until fluffy, then add the eggs and beat again.

Sift the flour together with baking powder and soda, pour a pinch of sea salt, mix. Now alternately introduce the flour mixture and sour cream in portions into the egg mass. Knead a homogeneous dough.

We put half of the dough into a baking dish, level it, spread the nut-cinnamon mixture without sugar, and distribute the halva pieces on top. We spread the remaining dough on the halva, and put the nut-cinnamon mixture with sugar on it.

Put the form with the future pie in the oven for 40-45 minutes. We check the readiness with a wooden skewer. It's easy to do this. We pierce the pie with a skewer and look at the skewer. If it remains clean and dry, the cake is ready and it can be taken out of the oven.

Leave the pie in the mold to cool for 20 minutes, then carefully remove it from the mold. Remove the parchment from the pie and let it cool completely, only then cut into slices. If you start cutting the pie before it cools down, you won't get neat slices.