35 Servings
2 Hours, 30 Minutes
Allergens
This delicate meringue cake is great all year round and excellent for those with grain allergies.
Beat egg whites until soft peaks form. Slowly add and fold in sugar to form “snow.” Add nuts slowly and mix in gently.
Spray two cookie sheets and line with parchment paper. Spread mixture onto paper and bake at 350 degrees Fahrenheit for five minutes.
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.
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.
Layer as follows: Cake, cream, cake, and cream on top.
Photography and Styling by Chavi Feldman
Storing the cake Can this cake be made in advance and frozen? Does it need refrigeration?
yes, I don’t see why not. I would keep it in the fridge once it has defrosted.
Does it need to be wax paper or is parchment paper the same?
You can use parchment paper.
This is incredible! My family’s favorite pesach dessert. One change I made was using 8 oz of chocolate instead of cocoa and it had a really nice texture and richness to it