8 Servings
45 Minutes
Allergens
These are so good, you’ll make them all year-round! They taste positively chometzdig, and even better straight from the freezer. Just make sure to label them shehakol. I had a guest in the house who decided to raid the freezer and ate a lot of these not realizing they were Pesachdig (everyone knows the good stuff is in the freezer!)! They are sure to enhance any cake platter. Thanks, Gila F.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat egg yolks and sugars until thick and lemony — about three to five minutes. Add oil and mix well. Add juice alternating with dry ingredients, and mix until thoroughly combined.
Pour into a 10×15-inch baking pan lined with Gefen Parchment Paper. Bake for 10–15 minutes. Set aside to cool.
Tips:
When baking cakes with potato starch, it is recommended to sift the potato starch into the batter (with a small sifter) while mixing, so it doesn’t settle to the bottom of the cake. Tried-and-true!
Melt chocolate for filling. Add wine and mix together. Carefully spread on cooled cake.
Beat egg whites for topping until stiff, gradually adding sugar. Fold in coconut or nuts
Spread on top of chocolate layer. Return to oven and bake for 20 minutes more, until meringue is golden. Cool before cutting into squares.
Tips:
This cake freezes well.
Notes:
The strawberries in the photo are for decorative purposes only.
Sugar for cake base? This recipe looks great, but I can’t see how much sugar goes in the base with the yolks.
Thanks for bringing this to our attention Elizabeht. It’s half a cup of sugar for the base. We will fix the recipe ASAP.