Khobzet El Hawa: Tunisia’s Beloved “Air Cake”

A light, nostalgic dessert, Khobzet El Hawa, or “The Air Cake,” is gaining fans beyond North Africa. This Tunisian sponge cake, rooted in family tradition, offers a simple yet satisfying taste of home.

A Taste of Tradition

Khobzet El Hawa (خبزة الهواء) is a soft, fluffy dessert known for its light texture and pleasant simplicity. Unlike richer, butter-heavy cakes, this cake is often prepared for birthdays, holidays, and family gatherings. It’s a staple in many Tunisian households, evoking powerful memories of childhood and home, especially for those living abroad.

The Recipe: A Simple Delight

The cake is traditionally made with eggs, sugar, flour, and a touch of vanilla, sometimes with lemon zest or orange blossom water. It’s often baked in a mold and topped with a light syrup or powdered sugar. Variations may include almonds or coconut, depending on regional preferences or family recipes.

Ingredients (Serves 6-8)

• For the Soaked Biscuit:
• 200g dry biscuits (Petit Beurre or boudoirs)
• 250ml strong, cooled coffee
• 2-3 tbsp sugar (adjust to coffee bitterness)
• 1 tbsp vanilla extract or vanilla sugar
• For the Cream:
• 500ml whole milk
• 80g sugar
• 60g cornstarch
• 2 whole eggs
• 1 extra egg yolk
• 2 tbsp orange blossom water (or 1 tbsp rose water)
• 50g unsalted butter
• For the Aerial Layer & Finishing:
• 200ml very cold whole liquid cream (30% fat minimum)
• 40g icing sugar
• 1 tbsp vanilla powder or liquid
• 2 tbsp unsweetened cocoa powder (for dusting)
• Optional: Chocolate shavings or toasted flaked almonds

Instructions

1. Prepare the Cream: Whisk together eggs, egg yolk, sugar, and cornstarch until smooth. Heat milk in a saucepan until simmering. Gradually add hot milk to the egg mixture even as whisking. Return to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter and orange blossom water. Cool, covered, then refrigerate for at least 30 minutes.
2. Soak the Biscuits: Sweeten cooled coffee with sugar and vanilla. Quickly dip each biscuit in coffee for a second on each side – moist, but not soggy.
3. Assemble the Layers: Arrange soaked biscuits in a 20x25cm dish. Spread half the cooled cream over the biscuits. Add another layer of soaked biscuits, pressing lightly. Finish with the remaining cream, spreading evenly.
4. Create the Aerial Layer: Whip cold cream with icing sugar and vanilla until firm. Spread over the cream layer.
5. Rest and Serve: Sprinkle with cocoa powder and optional chocolate shavings or almonds. Refrigerate for at least 4 hours, ideally overnight. Cut into squares and serve chilled.

Variations and Tips

• Replace some coffee with chocolate milk for a sweeter version.
• Add 1 tsp cocoa to the cream for a chocolatey result.
• Incorporate crushed hazelnuts or pistachios between layers for crunch.
• Use spoon biscuits for a softer texture or drier biscuits for a more structured cake.
• For a large gathering, prepare the cake the day before for optimal flavor and convenience.

Cultural Significance

The name “Cake of the Air” reflects both its ethereal texture and its ability to lift the spirit. Before refrigerators were common, the cake was placed in a cool, ventilated place to preserve it, giving rise to its unique name – a nod to past practices. It’s more than just a dessert; it’s a symbol of Tunisian values, sharing, and family.