This delicate meringue cake is great all year round and excellent for those with grain allergies.
Pesach Candy Cake
Recipe By Dining In
- Cooking and Prep: 2.5 h
- Serves: 35
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Contains:
Ingredients (7)
Cake
Cream
Start Cooking
Prepare the Cake
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Beat egg whites until soft peaks form. Slowly add and fold in sugar to form “snow.” Add nuts slowly and mix in gently.
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Spray two cookie sheets and line with parchment paper. Spread mixture onto paper and bake at 350 degrees Fahrenheit for five minutes.
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Lower temperature to 325 degrees Fahrenheit and bake for 30 to 40 minutes or until golden brown. Flip over onto a towel and peel off parchment paper.
Prepare the Cream
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Mix together margarine, sugar, vanilla, cocoa, and reserved egg yolks in a mixer. Cook mixture over a double boiler for one hour on a low flame.
To Assemble
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Layer as follows: Cake, cream, cake, and cream on top.
Credits
Photography and Styling by Chavi Feldman
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You can use parchment paper. -
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yes, I don't see why not. I would keep it in the fridge once it has defrosted.
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Replies:
You can use parchment paper.
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Replies:
yes, I don't see why not. I would keep it in the fridge once it has defrosted.
