Cake with halva, dates, almonds and pistachios

Turn on the oven to warm up to 160 degrees Celsius. A round shape with a diameter of 24 cm (ideally detachable) is lubricated with butter, the base is leveled with baking paper.

Halva cut into 1 cm pieces. Dates and pistachios are roughly cut into pieces. White chocolate, intended for dough, three on a coarse grater.

Blanch almonds, do it this way: pour water into a saucepan, literally half a liter, bring it to a boil. When the water boils, pour out the pre-washed almonds. We wait a minute (no more!), after which we remove the pan from the heat and throw the almonds into a colander. It remains to remove the skin from it and cut it arbitrarily into pieces, not too small.

We start whipping the proteins immediately at high speed of the mixer. Beat them to soft peaks, after which we begin to add sugar a little (by a tablespoon), without stopping whipping. Whisk until the mass becomes firm and glossy.

Add chocolate chips, halva, dates, cranberries, almond flour, pistachios, almonds to the protein mass. Pour rose water. Gently mix everything and put the dough into the prepared form. We put the mold in the oven for 1 hour, then remove it from the oven and let the baking in the mold cool down.

Pour cream into a small saucepan, break white chocolate. We put the saucepan on low heat and, stirring, wait for the chocolate to completely dissolve. Remove the pan from the heat, leave the mixture to cool, stirring it every 2 minutes. This is necessary so that no lumps form.

We remove the cake from the mold, pour icing on top, sprinkle with pistachios and candied rose buds (petals) or pomegranate seeds. You can sugar the roses yourself by smearing them with protein and sprinkling with powdered sugar.

You can serve the cake to the table and enjoy a masterpiece!