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Parve
Hard
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
A delicate two-layer nut cake (made with matzo meal) with a creamy filbert brittle filling and topped with rich frosting. A truly special cake for Yom Tov.
1 teaspoon baking powder
7 eggs, separated
1 and 1/4 cups ground filberts
1/2 cup Yehuda Matzo Meal
1 and 1/2 cups pecans, chopped
1 cup sugar, divided
1 teaspoon vanilla extract
2 teaspoons Haddar Coffee, dissolved in 1 teaspoon water
crushed filbert brittle (see above)
1/2 package Gefen Vanilla Instant Pudding
1/2 teaspoon Gefen Lemon Extract
3 tablespoons sugar
1 (10-ounce) carton whipped cream (or Gefen Whipped Topping)
2 cups confectioners’ sugar
2 egg yolks
6 ounces margarine
1/2 cup sugar
1/2 cup water
1/3 cup filberts, chopped
1/2 cup sugar
Beat egg whites until stiff. Add half of sugar and beat until peaks form.
In a separate bowl, mix remaining ingredients. Fold in beaten egg whites.
Pour into prepared cookie sheet and bake for 30 minutes. Cool.
Preheat oven to 350 degrees Fahrenheit. Line a 17- by 11-inch cookie sheet.
Cook sugar in saucepan until melted and deep honey in color. Do not stir while sugar is cooking, but you may swirl the pan if you notice any burning or crystallizing areas. This should take about eight minutes.
Pour melted sugar over filberts. Cool.
Break into small pieces and blend at high speed.
Spread filberts over aluminum foil.
Beat whipped cream until stiff.
Reduce speed and add remaining ingredients.
Add brittle, mixing for only one minute.
Spread filling over one cake, placing second cake on top.
Mix yolks, confectioners’ sugar, and margarine on high speed for five minutes.
In small saucepan over medium-high heat, dissolve sugar in water, stirring constantly until the mixture has reduced by half. It should be lightish brown in color.
Pour hot sugar into yolk mixture and mix for one minute. Cool.
Spread onto top layer of cake.
Cut into two- by two-inch squares to serve.
Photography and Styling by Tamara Friedman
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