Havaika square

Tasty and original Havaika square combines a chocolate sponge well soaked in coffee with alcohol, chocolate custard, cookies covered with sour jam and delicate, airy cream. Such a platyk is prepared very easily, from available ingredients. Take a look . the braid is very reminiscent of a temperamental, abundantly blessed with Hawaiian sun young lady from the Hawaiian Islands .

Pliatsok Havaika – ingredients

  • For the dough:
  • Eggs – 4 pieces.
  • Sugar – 100 g.
  • Flour – 130 g.
  • Cocoa – 30 g.
  • Baking powder – 1 tsp.
  • Salt – a pinch.
  • For seepage:
  • Strong coffee – 100 ml.
  • Rum (cognac) – 4-5 tbsp.
  • For the brown cream:
  • Milk – 2 glasses.
  • Starch – 2 tbsp.
  • Flour – 3 tbsp.
  • Sugar – 3 tbsp.
  • Yolks – 2 pieces.
  • Butter – 200g.
  • Nutella (or other chocolate paste) – 3 tbsp.
  • For the white cream:
  • Cream (from 30%) – 500 ml.
  • Vanilla sugar – 15 g.
  • Gelatin 2 tsp.
  • Milk – 1/3 cup.
  • Additionally:
  • Jam (any sour).
  • Light cookies – 20 pieces (may be more or less, depends on the size of the cookies).
  • Dark cookies – 20 pieces (may be more or less, depends on the size of the cookies).
  • Chocolate – 1 tile.

Interesting video on our channel:

Pliatsok Havaika – preparation

Sponge cake

Separate the whites from the yolks, beat them with a pinch of salt to a firm foam. Add sugar one spoon at a time, beating well after each spoonful, you should get a homogeneous, thick, shiny mass. Add the egg yolks one by one, constantly beating at the lowest speed of the mixer.

Mix flour with cocoa and baking powder, sift to egg mass, carefully mix with a wooden spatula.

Pour the dough into a mold (28×42), lined with parchment. Bake at a temperature of 180 degrees for about 20 minutes, until a “dry match”. We take it out, cool it, and prick the cake well with a toothpick.


Brew 100 ml of strong coffee, mix with rum. If children will eat the cake, you can replace the coffee with rum for strong tea.

Brown cream

Add yolks, flour, starch, sugar to a glass of milk, mix well so that there are no lumps. Bring the rest of the milk to a boil and pour in the prepared mixture, stirring constantly. Cook until thickened, cover with cling film so that it touches the entire surface of the cream, leave to cool.

Beat the soft butter until it becomes a white fluffy mass, add the custard to the butter in several portions, beat well. Add Nutella one spoon at a time, beat.

We spread all the dark cream on the soaked cake, put light cookies on top of the cream, spread a thin layer of jam on it, and put brown cookies on top.

White cream

Dissolve gelatin in hot milk, leave to cool.

Beat the well-chilled egg whites with vanilla sugar to a soft creamy mass. Pour in the cooled gelatin in a thin stream, whisking constantly.

We spread the cream on top of the cookies, level them, make arbitrary patterns.

Sprinkle grated chocolate on top.

Put the cake in the refrigerator for several hours, preferably overnight.

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