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Parve
Medium
8 Servings
Allergens 
1 Hour, 30 Minutes
Diets
This amazing Kosher for Passover dessert is what dreams are made of! Each layer adds a depth, sweetness, and texture that when combined, create an excellent Passover treat that will surely be added to your dessert roster! This freezes beautifully, and is easier to cut when frozen.
7 egg whites
2 cups Gefen Confectioners’ Sugar
1/2 pound filberts
3 tablespoons Gefen Tapioca Starch
9 eggs, separated
1 and 2/3 cup sugar
8 ounces chocolate, melted
4 tablespoons Haddar Coffee, dissolved in 1/4 cup hot water
5 egg yolks
3/4 pound margarine
1 pound Gefen Confectioners’ Sugar
3 tablespoons Haddar Coffee, dissolved in 1/4 cup water
2 tablespoons Gefen Vanilla Sugar
Beat egg whites until fluffy.
Add confectioners sugar gradually, and continue beating until stiff peaks form.
Add filberts and tapioca starch. Mix only until smooth.
Pour into lined cookie sheet. Bake at 350 degrees Fahrenheit for 25-30 minutes.
Beat egg whites until fluffy.
Gradually add sugar and beat until stiff peaks form.
Add yolks, one at a time.
Add chocolate and coffee. Continue beating until smooth.
Pour into lined cookie sheet. Bake at 350 degrees Fahrenheit for 40 minutes.
Cream yolks and margarine until smooth.
Add remaining ingredients and beat until fluffy.
Spread thin layer of cream onto filbert cake.
Invert fudge filling onto cream.
Spread thin layer of cream onto fudge, then invert second filbert cake onto cream. Frost the top of the cake.
Photography by Tamara Friedman
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