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Parve
Easy
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
This recipe was created with the limited-ingredient user in mind, and the result are really something special.
9 eggs, separated
1 and 1/4 cups sugar
3/4 cup potato starch
1/2 cup ground almonds
1 teaspoon Elite Coffee dissolved in a drop of hot water
1/2 teaspoon Gefen Cinnamon
10 egg yolks
1 and 3/4 cups sugar
3 tablespoons Elite Coffee dissolved in 2 teaspoons hot water
1/2 teaspoon Gefen Cinnamon
10 tablespoons apple sauce
3/4 cup sugar
1/4 teaspoon Gefen Cinnamon
Preheat the oven to 350 degrees Fahrenheit.
Beat the egg whites with one cup sugar until stiff.
In a separate bowl, beat the yolks with the remaining sugar. Add the remaining ingredients and mix.
Fold the egg whites into the yolk mixture and mix lightly until combined.
Pour into a lined cookie sheet and bake for 25 minutes or until a toothpick inserted comes out dry. Let it cool.
Combine the yolks and sugar over a double boiler.
Add the coffee, cinnamon, and applesauce. Mix and cook for about 30 minutes. Allow to cool.
Melt the sugar in a pot. Add the cinnamon. Once it starts to brown, remove it from the heat and pour immediately onto a baking paper.
Allow to harden, then blend with one teaspoon water.
Spread the cream over the cake, then spread the brittle. Cut the cake into two even pieces.
Place one half of the cake on top of the other. Freeze and cut into two-inch slices.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Photography by Frady Sandel
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