How to make
Beat the eggs with the sugar and vanilla sugar, until a thick, fluffy and thick cream is obtained. For this purpose, it is important, that the eggs are at room temperature.
Sift the flour into the mixture and mix gently and lightly, until it is absorbed, but without allowing the fluffy cream to lose its volume.
Cover the oven tray 16x12″ (40x30 cm) with baking paper and pour the sponge cake mixture, by leveling it out onto the entire surface of the tray.
Bake for 12 minutes in a preheated oven at 360°F (180°C).
Prepare a clean kitchen towel, spray it lightly with water to moisten it and sprinkle it with granulated sugar.
Turn the baked sponge cake layer over while it is hot onto the towel and run an ice cube over the paper, then carefully separate it.
Roll it up along with the towel and put another one on top or seal it with aluminum foil. Leave it to cool.
Crumble it or mash the tahini halva for the filling, using a fork. There are varieties, which are not as crumbly and in which case you can grind it in a blender on medium speed.
Mix it with the butter - soft, at room temperature, until you get a smooth mixture.
Unfold the towels and unfold the cooled sponge cake layer. Spread it evenly with the filling and wrap the sponge cake roll again.
As the halva is very sweet, the layer should not be thick, but if you prefer, add more filling - it's a matter of taste.
The finished sweet roll can be consumed immediately or refrigerated, so that the butter and halva cream can harden.
The idea for this combination came to me from the memory of my childhood, when in the school cafeteria or at home, we often ate a slice of bread for breakfast, spread with a mixture of tahini halva and butter.
The sponge cake roll is also wonderful and brings many favorite memories of childhood flavors.
I hope you like this sponge cake toll with tahini halva and that you enjoy it!
