Rich Layered Cake for Pesach

Leah Klein Leah Klein
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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.

2h 20m 6
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Egg

Directions

Prepare the Cakes

  1. Beat the egg whites with the sugar until peaks form.

  2. Add the yolks and the remaining ingredients. Mix until combined.

  3. Pour the batter into a lined cookie sheet, and 350 degrees Fahrenheit.

Prepare the Meringue Layer

  1. Beat the egg whites with the sugar until very stiff. Pour onto a lined cookie sheet and flatten the top.

  2. Bake for one hour and 30 minutes at 225 degrees Fahrenheit. Then, let cool

    in the closed oven for three hours.

Prepare the Cream

  1. Beat the eggs in a food processor. Slowly add the oil and the remaining ingredients.

  2. Mix well, then refrigerate until ready to assemble.

Assemble

  1. Spread the white cream on the chocolate cake and freeze for 30 minutes.

  2. Add the meringue on top and spread 3/4 of the chocolate cream over it. Freeze for 30 minutes.

  3. Place the white cake on top and spread the remaining chocolate cream on it.

  4. Freeze solid before cutting into slices.

About

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Photography by Frady Sandel.

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