Every year before Passover, the first cake I make is a chocolate wafer cake, which consists of two large sheet cakes with cream between them. It’s been my most popular dessert over the years. I keep it in the freezer, and I slice off bars as needed. This year it was time to change things. Light, refreshing, and lemony, this is the perfect dessert to finish off heavy holiday meals. —Leah Schapira
Gluten Free Frozen Lemon Wafer Cake
- Cook & Prep: 3 h 45 m
- Serving: 40
Lemon Curd Cream
For the Cake
Preheat oven to 350ºF. Line two jellyroll pans with parchment paper.
In the bowl of an electric mixer, beat egg whites until foamy. Slowly add in sugar, beating until stiff peaks form. Add potato starch and ground nuts.
Divide batter between pans and use a spatula to spread evenly. Bake until golden, 20–25 minutes.
For the Cream
Combine eggs, yolks, sugar, and lemon juice in a double boiler. Cook, stirring occasionally, until mixture thickens, about 10-12 minutes. Mixture may curdle slightly.
Blend mixture using an immersion blender. (If using a standard blender, blend and return mixture to the pot). Whisk in margarine.
Using a spatula, spread half the cream over one cake. Carefully place second cake over the cream. Spread the remaining cream over the second cake.
Freeze until firm. Slice into squares or bars and serve frozen.
Optional: Garnish with whipped cream.
This lemon cake is meant to be served frozen so you can make it anytime and keep in the freezer until ready to serve.