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Parve
Medium
6 Servings
Allergens 
2 Hours, 40 Minutes
Diets
This layered marzipan cake has a hint of almond extract which is what gives it that marzipan taste. Light and airy, stacked and filled with raspberry jam, this cake is glazed with a dreamy chocolate ganache.
4 eggs
3/4 cup sugar
3/4 cup oil
1 and 1/4 cups Mishpacha Flour
1/2 teaspoon Gefen Almond Extract
4 eggs
3/4 cup sugar
3/4 cup oil
1 and 1/4 cups Mishpacha Flour
1/2 teaspoon Gefen Almond Extract
2 tablespoons cocoa
raspberry jam, such as Tuscanini Raspberry Fruit Spread
1/2 cup whip cream
7 ounces chocolate chips
Beat egg whites until stiff, add sugar and beat until peaks form.
Add yolks and remaining ingredients.
Pour into lined cookie sheet. Bake at 350 degrees Fahrenheit for 18 to 20 minutes.
Spread jam on one vanilla layer. Invert chocolate layer onto jam. Spread jam onto chocolate layer, invert second vanilla layer onto jam.
Bring whip cream to a boil, remove from heat.
Add chocolate bits, stir until melted and well combined. Pour over top of cake.
Photography by Tamara Friedman
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