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Parve
Hard
16 Servings
Allergens 
4 Hours, 20 Minutes
Diets
This rich cake is a real showstopper! Made up of a soft cake layer, then three layers of rich cream, and, finally, topped with some whipped cream, this cake is what dreams are made of! This coffee bean cake is the perfect dessert for a Yom Tov meal and can be made in advance and frozen. You won’t be sorry that you took the time to make this cake!
10 eggs, separated
1 cup sugar
3/4 cup ground walnuts
5 tablespoons Gefen Bread Crumbs
1/2 pound chocolate, melted
1 tablespoon coffee
1/4 cup orange juice
1/2 pound coffee beans
2 bars truffle-filled chocolate
3/4 pound margarine
4 (pasteurized) eggs, separated
3/4 cup confection sugar
1 teaspoon vanilla extract
1 teaspoon Gefen Rum Extract
1/2 pound margarine
8 ounces confection sugar
1 (pasteurized) egg
1/2 pound ground filberts, roasted
1/2 teaspoon Gefen Rum Extract
2 and 1/2 tablespoons Gefen Instant Vanilla Pudding
Beat egg whites until stiff.
Add sugar and continue beating until peaks form. Fold in yolks and remaining ingredients.
Pour into a 16- x 10-inch pan. Bake at 350 degrees Fahrenheit for 40 minutes or until done.
Melt coffee beans, chocolate, and margarine.
Beat egg whites until stiff. Add yolks, confection sugar, vanilla, and rum. Gently add chocolate mixture. Divide into two parts.
Cream margarine and confection sugar. Add egg.
Add filberts and rum.
Beat whipped topping and pudding. Set aside.
To assemble cake, spread half of chocolate cream onto cake. Freeze until set.
Spread filbert cream onto chocolate cream. Freeze until set.
Top with remaining chocolate cream. Garnish with whipped cream and chocolate curls.
Photography by Tamara Friedman
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