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Parve
Medium
8 Hours
Diets 
A real show stopping desert that your guests will not believe you made yourself! Although this may look like a lengthy process to create, the dough is incredibly easy to make and work with, and the filling thickens up very quickly. The layers can be put together very quickly, but be sure to freeze very well before cutting to ensure nice clean slices.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 tablespoons Gefen Honey
1 egg
1 cup sugar
3 ounces margarine
6 tablespoons non-dairy creamer
1 teaspoon baking soda
2 tablespoons Gefen Cocoa
3 cups + 2 tablespoons Mishpacha Flour
3 cups non-dairy creamer
3 tablespoons Mishpacha Flour
3 tablespoons Gefen Cornstarch
10 ounces margarine
1 and 1/2 cups confectioner’s sugar
juice of 1 lemon
In a four-quart saucepan, dissolve first five ingredients over low heat. Cool.
Add remaining ingredients to form soft dough.
Refrigerate for one to two hours for easier handling.
Divide into four parts. Working with one part at a time, roll out on well floured Gefen Parchment Paper.
Place on back of nine- by 13-inch pan. Prick dough.
Bake for eight minutes. Do not overbake.
Preheat oven to 350 degrees Fahrenheit.
In a saucepan, bring creamer, flour and cornstarch to a boil. Cook until thickened.
Cream margarine and sugar, athen add lemon juice. Combine with cooked mixture. Cool. Refrigerate for three to four hours.
Spread cream between four baked layers. Place in freezer.
When frozen, cut into one- by two-inch rectangles. Return to freezer until just prior to serving.
Photography and Styling by Tamara Friedman
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