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Submitted by Harriet Katz
Here is one of my favourite desserts for Passover.
7 eggs, separated
1 cup sugar, divided
1/8 cup fresh lemon juice
1/2 cup potato starch
1/4 cup matzo cake meal
dash of salt
1 tbsp lemon juice
1/2 cup sugar
1/2 cup water
6 egg yolks (reserve whites for meringue, leave at room temperature)
2 tbsp plus 1 cup sugar, divided
1 and 1/2 tbsp potato starch
juice and zest from 4 lemons (enough lemon juice to equal 2/3 cup)
1 /8 tsp salt
1/4 cup water
Place one oven rack on the second rung from the bottom. Preheat oven to 350 degrees Fahrenheit. Line the bottom of three nine-inch pans with parchment paper.
Beat egg yolks until light and fluffy. Add 1/2 cup of sugar and juice, and beat until blended.
Sift cake meal, potato starch and salt in a separate bowl. Stir dry ingredients into batter.
Beat egg whites, with the whisk attachment, on high speed with an electric or stand mixer. Slowly add the remaining 1/2 cup sugar and continue beating until firm peaks form.
Fold the egg whites into the batter.
Divide evenly into the 3 pans.
Bake for 20 minutes or until tops of cakes are lightly browned and firm to the touch.
Let cool on cooling racks for 15 minutes.
Line cookie sheets with waxed paper. Invert cakes onto cooling racks and remove parchment paper. Invert again so that bottom of cake is placed on waxed paper lined cookie sheet.
Let cool completely.
Place all ingredients into a small pot.
Cook over medium-high heat, stirring well until sugar is dissolved and liquid is boiling. Boil for 2 minutes, then remove from heat and let cool completely.
In a medium bowl, whisk egg yolks with 2 tbsp sugar and potato starch until well combined.
Place lemon juice, 1 cup sugar, zest, water and salt into a medium saucepan. Cook over medium heat until sugar dissolves and bring to a boil.
Slowly pour half of the lemon mixture into the egg yolks and whisk well until combined.
Return to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for 3 to 5 minutes until thick and boiling.
Transfer to a clean bowl and cover with plastic wrap. Refrigerate until cold.
With a pastry brush, brush each layer with simple syrup.
Take one layer and place on a cake plate. Cover with half of the lemon filling.
Place 2nd layer on top and repeat.
Place 3rd layer on top.
Cover top and sides of cake with meringue, making swirls with the pallet knife. Take a kitchen torch and brown the meringue on the top and sides of the cake.
Refrigerate until ready to serve.
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