Havana Cake

Jun 06, 2023June 6, 20230 0

Indulge in the sweet, creamy goodness of Havana Cake

by The Chefin Dessert

Prep

15 min

Cook

0 min

Ready In

3 hrs

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

480

Sugar

45g

Fat

23g

Havana Cake is a popular dessert originating from Italy. This cake is similar to a traditional tiramisu dessert with its layering of cake and cream. The dessert is typically served chilled and topped with chocolate shavings or cocoa powder, and is a perfect way to end a meal with its smooth texture and creamy taste. This recipe is a great way to recreate this Italian classic in the comfort of your own home, and can be personalized with different toppings or flavors to suit your preference.

Instructions

1.	Dissolve the gelatin in 15 tablespoons of cold water.
2.	In a saucepan, combine the milk and sugar, and heat over low heat, stirring until sugar dissolves.
3.	Add the whipped cream powder or whipped cream to the saucepan, and stir until combined.
4.	Add the dissolved gelatin to the mixture, and stir until well combined.
5.	In a cake mold, begin layering the sponge cake base and locker wafer biscuits, with the cream mixture between each layer. Continue layering until all ingredients have been used.
6.	Cover the mold and chill in the refrigerator for 2-3 hours, or until firm. Serve chilled and enjoy!

PROS

Havana Cake is a perfect dessert for those who love creamy, sweet treats.

The combination of sponge cake and whipped cream makes it light and fluffy.

The dessert can be made in advance and is perfect for dinner parties or special occasions.

CONS

Havana Cake contains high amounts of sugar and fat.

It is not recommended to consume regularly as part of a healthy diet.

HEALTH & BENEFITS

Although high in calories, this dessert can be enjoyed as an occasional sweet treat in moderation.
Milk in the recipe is a good source of calcium, while gelatin can aid in joint health and digestion.

	3 packets gelatin
	15 tablespoons cold water
	1/2 liter milk
	350 g sugar
	3 packets whipped cream powder or 3 packets whipped cream
	sponge cake base
	locker wafer biscuits