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Parve
Medium
20 Servings
Allergens 
1 Hour, 15 Minutes
Diets
Ferfel/Farfel cake is another classic cake passed down from our Jewish grandmothers (so called because the crumbly texture resembles farfel, not because it’s made from the stuff). Generations have enjoyed this crumb cake with a chocolate layer sandwiched between two vanilla layers, and you will, too.
1 cup (2 sticks) margarine (use soy-free if needed)
4 cups flour
1 cup sugar
7 egg yolks (reserve whites for filling)
1 tablespoon Gefen Vanilla Sugar
1 teaspoon Haddar Baking Powder
1 cup sugar
1 tablespoon Gefen Cocoa, diluted with a bit of water
3 cups chopped almonds or walnuts
3 tablespoons Tuscanini Apricot Jam
Preheat the oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, combine crumb ingredients and mix just until combined.
Press two-thirds of the crumble mixture into the bottom of a 10- by 16-inch pan.
In the bowl of an electric mixer (it should be perfectly clean), beat egg whites, slowly adding in the sugar. Once egg whites are stiff, add diluted cocoa and mix. Gently fold in nuts and jam, and mix until just combined.
Pour the filling into the pan over the crumbs. Sprinkle the remaining crumbs on top. Bake for 45 to 60 minutes.
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