Watch the video by clicking here! This cake is my accomplishment of the season. For starters, anyone who tested it (I brought it to a big party, so that was plenty of people) nearly choked when I told them it was Pesachdik. Second, I stayed away from anything processed so that most people will be able to make it! Don’t take my word for it. Try it; you’ll see what everyone’s going crazy about.
Cookie Cake (Gluten Free)
Recipe By Chanie Nayman
- Cooking and Prep: 1 h
- Serves: 10
-
Contains:
Ingredients (14)
Batter
Cream
Nut Crunch
Start Cooking
Bake
-
Preheat oven to 350°F (180°C).
-
Beat together the oil and sugar in the bowl of your mixer. Add the eggs. Gently mix in the ground almonds, potato starch, and salt with a spoon. Add the chopped pecans and chocolate chips and mix well.
-
Divide batter evenly among 4 Gefen Parchment Paper lined 9-inch round pans and bake for 22 minutes. Cool and set aside.
For the Cream
-
Beat the egg yolks in a food processor fitted with the S blade. Slowly add the oil in a steady stream. It will get the texture of mayonnaise. Add the lemon juice and confectioners’ sugar and mix well. Refrigerate until ready to use.
For the Nut Crunch
-
Place almonds and sugar together in a frying pan without any oil. Allow the sugar to caramelize, stirring constantly, for about five minutes.
-
Spread out on baking paper to cool, then chop in the food processor until you have small chunks.
Assemble
-
Arrange one cookie layer on a platter. Spread a layer of cream on top, followed by a sprinkle of nut crunch. Repeat layering twice and end with the cookie.
-
Replies:
It would work but the cream won't be as creamy because regular sugar is grainier than confectioner sugar. If the texture would bother you, you could also try making confectionary sugar at home or grinding regular sugar with a spice grinder. -
raw eggs in cream
the recipe looks great I am concerned about using raw eggs in the cream is there any other way to do this does cake have to be refrigeratedReplies:
HI Ann! You can certainly do it with margarine instead for a creamy frosting. Yes, I refrigerate this cake. (p.s. 99% of the germs and fear of salmonella are on the shell of the egg. If you run it under hot water, and rub with soap, you are very unlikely to be exposed to the risk. Alternatively, you can boil the eggs for a very short amount of time to pasteurize them)
Please
Log in to ask a question Write your question here
-
Replies:
It would work but the cream won't be as creamy because regular sugar is grainier than confectioner sugar. If the texture would bother you, you could also try making confectionary sugar at home or grinding regular sugar with a spice grinder.
-
raw eggs in cream
the recipe looks great I am concerned about using raw eggs in the cream is there any other way to do this does cake have to be refrigeratedReplies:
HI Ann! You can certainly do it with margarine instead for a creamy frosting. Yes, I refrigerate this cake. (p.s. 99% of the germs and fear of salmonella are on the shell of the egg. If you run it under hot water, and rub with soap, you are very unlikely to be exposed to the risk. Alternatively, you can boil the eggs for a very short amount of time to pasteurize them)
