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This cake is truly delicious – from the moist, tender layers to the rich cream and the delightful texture of the meringue. Every bite is worth the calories.
8 eggs, separated
1 cup sugar
1/3 cup oil
1/3 cup orange juice
3/4 cup Gefen Potato Starch
8 eggs separated
1 cup sugar
1/3 cup oil
1/3 cup orange juice
3/4 cup Gefen Potato Starch
2 tablespoons Gefen Cocoa
1/4 teaspoon coffee, dissolved
6 egg whites
1 cup sugar
2 egg yolks
1 cup oil
1 tablespoon orange juice
2 and 1/2 cups confectioners’ sugar, such as Gefen
3 egg yolks
1 and 1/2 cups oil
1 and 1/2 tablespoons orange juice
3 and 3/4 cups confectioners’ sugar, such as Gefen
1 and 1/2 tablespoons Gefen Cocoa
1 and 1/2 teaspoons coffee, dissolved
Beat the egg whites with the sugar until peaks form.
Add the yolks and the remaining ingredients. Mix until combined.
Pour the batter into a lined cookie sheet, and 350 degrees Fahrenheit.
Beat the egg whites with the sugar until very stiff. Pour onto a lined cookie sheet and flatten the top.
Bake for one hour and 30 minutes at 225 degrees Fahrenheit. Then, let cool in the closed oven for three hours.
Beat the eggs in a food processor. Slowly add the oil and the remaining ingredients.
Mix well, then refrigerate until ready to assemble.
Spread the white cream on the chocolate cake and freeze for 30 minutes.
Add the meringue on top and spread 3/4 of the chocolate cream over it. Freeze for 30 minutes.
Place the white cake on top and spread the remaining chocolate cream on it.
Freeze solid before cutting into slices.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Photography by Frady Sandel.
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