Chanie Nayman (of Family Table) told me she was searching for a light, fruit-cake combo dessert that is parve and of course, delicious! I tried to prepare a cake that would fit all the requirements and really, truly be yummy: voila! Here she is: airy, fruity, parve, and absolutely delectable! And as an added bonus, it's easy — needs only one mixing bowl!
Berry-Swirl Cake
Recipe By Faigy Grossman
- Cooking and Prep: 2 h
- Serves: 26
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Contains:
Ingredients (10)
Batter
Frosting
Start Cooking
Make the Cake
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Preheat oven to 350° (180°C). Line a 10x14-inch (25x35-cm) baking pan with foil and grease lightly.
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In a large mixing bowl, beat egg whites until frothy, using the whip attachment. Slowly add the sugar, continuing to whip until a glossy meringue has formed and mixture is stiff.
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Add remaining ingredients except for the pie filling to bowl while the mixer is off. Mix on low speed until blended.
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Pour approximately two thirds of batter into prepared pan. Gently combine pie filling with remaining batter, folding until incorporated. Pour over batter in pan and marbleize with a knife.
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Bake for 1 hour and 20 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool completely.
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For the frosting: Beat parve whipping cream until stiff. On low speed, slowly beat in pie filling, just until fully incorporated, or mix it in just until marbleized. Frost cake using a swirling motion, to achieve pretty effect. Keep refrigerated until ready to serve.
-H1.jpg "Milchig Napoleon Cream Cake")
