My friend Chava E. and I share a deep passion for anything related to the kitchen and culinary creativity. When I asked her to suggest something really good for Pesach, she told me about a roulade recipe with a mousse filling that she’s had for years. I am actually not a mousse fan, but when I tasted this one, I was hooked. I decided to take it to the next level and transform it into a seven-layer cake (I know it’s only 4 layers of cake and 3 of filling, but it sounds good!), topped with a chocolate ganache and candied pecans. Elegant and easy — just what you’re looking for in a dessert for Yom Tov.
Gluten Free Layer Cake with Mousse Filling
Recipe By Brynie Greisman
- Cooking and Prep: 4 h
- Serves: 12
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Contains:
Ingredients (13)
Cake
Mousse Filling
Optional Topping
Start Cooking
Bake the Cake
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Preheat oven to 350°F (180°C).
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Beat egg whites until stiff. Set aside. Beat egg yolks until thick and lemony, gradually adding the water, salt, sugar, and oil. Add potato starch, one tablespoon at a time. Fold in egg whites.
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Pour into a jelly-roll size pan lined with Gefen Easy Baking Paper. Bake for 10–12 minutes. Cool.
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Cut into four even strips of cake (I do this with a ruler). Trim ends if desired.
Prepare the Filling
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Melt chocolate together with oil. Add yolks and liqueur.
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Beat egg whites until stiff, gradually adding sugar. Fold together with chocolate mixture until well combined. Freeze until ready to use.
Assemble
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Lay one strip of cake on a flat tray lined with baking paper (for easier transfer). Spread a layer of frozen mousse (you may have to leave at room temperature for just a few minutes first, depending on your freezer) on top. Repeat twice. Top with remaining layer of cake. Freeze.
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Top with chocolate ganache or your favorite chocolate glaze/frosting recipe, if desired. Garnish with chopped candied pecans. Remove from freezer a few minutes before serving.
Note:
You will have leftover mousse – either freeze in a container or in small cups ready to serve.
Variation:
You can make this, sans the sugar, and fill, roulade style, with sautéed veggies.
Credits
Photography: Daniel Lailah.
Styling: Amit Farber.
