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Parve
Medium
8 Servings
Allergens 
1 Hour, 15 Minutes
Diets
This dessert looks beautiful, tastes delicious, and is sure to impress! What more can you ask for? A really show-stopping dessert, these cut beautifully if frozen for a bit. These can be stored in the freezer, however when you go take them out to serve them, they’ll probably all be gone. Trust us on this one.
6 eggs, separated
1 cup sugar, divided
8 ounces margarine
3 tablespoons Gefen Cocoa
2 tablespoons Gefen Vanilla Sugar
3 tablespoons Glicks Flour
1 teaspoon baking powder
2 cups ground walnuts
7 eggs, separated
1 cup sugar, divided
8 ounces margarine
grated rind of 1/2 lemon
9 tablespoons Glicks Flour
1 teaspoon baking powder
1/4 cup water
1 and 1/2 cups Gefen Confectioners’ Sugar
1 pound baking chocolate
1 tablespoon coffee
2 egg yolks
8 ounces margarine
1 teaspoon rum (optional)
Beat egg whites with half a cup sugar until stiff.
Cream margarine and remaining sugar until fluffy, beating well.
Add remaining ingredients.
Combine whites with yolk mixture.
Pour into the prepared cookie sheet. Bake for 25 minutes. (Do not turn off the oven.)
Preheat oven to 350 degrees Fahrenheit. Line a 10- x 16-inch cookie sheet and set aside.
Mix yolks, 1/2 cup sugar, margarine, lemon rind, flour and baking powder.
In a separate bowl, beat egg whites, adding a half cup of sugar and beating until it forms stiff peaks.
Fold yolk mixture into whites.
Pour into the prepared baking pan. Bake at 350 degrees Fahrenheit for 25 minutes.
Line a 10- x 16-inch baking pan and set aside.
Cook water, confectioners’ sugar, chocolate and coffee over low heat until chocolate is completely melted.
Cream remaining ingredients.
Add chocolate mixture and beat until well blended. Cool.
Spread cream onto dark cake and invert light cake over cream.
Spread cream over top and sides.
Photography by Tamara Friedman
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can you use oil instead of mmargarine?