How to cook
Preparing the cake layer:
Beat the eggs with the sugar until tripled in volume. Add the sifted flour with the cocoa, using a spatula to help you and taking care not let the mixture deflate. Pour it into a form laid out with baking paper and bake at 356°F (180 °C) until ready.
For the tahini cream:
Put the milk with the butter in a suitable container on the stove to heat up but without letting it come to a boil. Remove from the stove and pour in the halva. Stir until the halva melts and the mixture becomes homogeneous.
For the caramel cream:
Caramelize the sugar in a suitable container and add the milk. The caramel will harden right away, leave it on the stove to melt. Dissolve the starch in a little water and add it to the caramel milk. Stir nonstop for 10-15 seconds until it thickens. Remove from the stove and add the butter.
For smearing the cake:
Put the water and sugar on the stove to boil. Remove from the stove and add the crumbled chocolate. Stir until it melts and becomes homogeneous. Beat the butter with a mixer and to it add the cooled chocolate.
Assembling the cake:
Cut the cake layer into 3 parts. Put 1 layer in a platter, syrup it as desired and distribute one of the creams. Place the 2nd layer and smear with the 2nd cream. Finish with the final layer and smear the cake all over with the chocolate cream.
Source: Valentina Nikolova