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Halvas tou fourno (baked halvah)
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| Artist: |
_ |
| Categories: |
Baked, Desserts, Eastern European, Exotic, Greek |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | THE HALVAH | | 3
| cup | Farina (Cream of Wheat) | | 1
| tsp | Cinnamon | | 1
| cup | Butter | | 4
| each | Eggs, separated | | 1
| cup | Sugar | | 1/2
| cup | Slivered almonds, blanched | | | THE SYRUP | | 2 1/2
| cup | Sugar | | 3
| cup | Water | | 1
| x | Piece of stick cinnamon | | | 2 or 3 whole cloves |
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Procedures:
| 1 | Mix farina with cinnamon and set aside. | | 2 | Cream butter in a bowl. | | 3 | In another bowl, beat egg yolks with the sugar until thick. | | 4 | Add to the butter and beat very well. | | 5 | Beat egg whites until stiff. | | 6 | Then fold alternately with the farina into the butter-egg mixture. | | 7 | Add almonds; mix gently. | | 8 | Put into a buttered pan. | | 9 | Bake in preheated 350°F. oven for 45 min. prepare syrup by boiling all of the ingreds. | | 10 | For abt. | | 11 | 8 min. remove and discard cinnamon and cloves. | | 12 | Pour syrup over hot halvah. | | 13 | Cool, serve |
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