- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Medium
2 Hours
Diets 
This beautiful stacked vanilla cake is soft, moist, and light. Filled with a delicious creamy pudding and iced with whipped cream, every bite of this cake is incredibly delectable! This cake is a real show stopper and will knock your socks off!
7 eggs
1 cup sugar
2 tablespoons Gefen Vanilla Sugar
1/4 cup oil
2 teaspoons orange juice concentrate
1 cup Mishpacha Flour
1 teaspoon baking powder
6 eggs, slightly beaten
3 tablespoons orange juice concentrate
1 and 1/4 cups Gefen Confectioners’ Sugar
2 (10-ounce) containers whipped cream, divided
Preheat oven to 350 degrees Fahrenheit. Grease three nine-inch pans. Sprinkle with flour, shake off excess.
Beat egg whites until stiff. Add sugar and continue beating until peaks form.
Slowly add yolks and remaining ingredients. Divide among pans.
Bake for 25 minutes. Allow to cool.
Beat one carton whip cream until peaks form.
In a three-quart saucepan, over low heat, combine eggs, juice, and confectioners’ sugar. Cook, stirring constantly, until mixture curdles. Pour into food processor.
Blend while hot, adding beaten whip cream and pudding. Blend until smooth and creamy.
Beat second whip cream and set aside.
Spread pudding onto two cake layers and stack. Place third cake on top. Spread whip cream over entire cake.
Pour remaining pudding on top of cake, allowing to drip down the sides. (If pudding has set, blend again).
Photography by Tamara Friedman
How Would You
Rate this recipe?
Please log in to rate
Reviews