Shehakol Freezer Cake (Gluten Free) | Recipes

Recipes
Categories

Breakfast

Appetizers

Baking

Breads

Desserts

Drinks

Sides

Soups

Salads

Snacks

Mains

Chicken

Salmon

Gluten Free

Weekday

Holidays

Tu-Bishvat

Purim

Passover

Shavuot

Nine Days

Rosh Hashanah

Yom Kippur

Sukkot

Chanukah

Shabbat
Shows
Popular Shows

Shena Creates

Now You Know

Adventures in Jewish Cooking

Shabbat Schmooze with Charlene

Nitza, Naturally

Trends to Try with Shushy

Easy Does It With Esty Wolbe

Sunny Side Up with Naomi Nachman

Living Full 'n Free with Rorie Weisberg

BHIS with Yussi Weisz

Shortcuts by Family Table

New Leaf with Marla Rottenstreich

Supper, Again? With Rena Tuchinsky

Kosher Kids Canvas

Let's Talk Kashrus

Moishe Brings the Bottle

Swirl

Wine of the Week

Uncorked with Erik Segelbaum

Rosh Chodesh Club

Just Make It!

Kitchen Kids

Kitchen Ambush

Marble and Grain

Let's Bake with Mini Melanie

Queen of Cakes

Food Fight Competition Show

Skill'it Competition Show
Articles
Main Categories

Recipe Roundups

Family

Health

Holidays

Cooking and Baking

Shop

Popular Subjects

Passover

Tips and Hacks

Shabbat

Inspiration

Travel

Gift Guides

Kosher Wines

Crafts

For Kids

Tablescape and Flowers

Shopping

Cookbooks
Jewish Learning

Popular Articles
Login/Register

Recipe by Nitra Ladies Auxiliary

Shehakol Freezer Cake (Gluten Free)

add or remove this to/from your favorites

Parve

Easy

12 Servings

Allergens

Contains
- Egg - Tree nuts

1 Hour

Diets
- Vegetarian - Pescatarian - Gluten Free

This gluten-free white/chocolate layer cake can be made in advance and stored in the freezer, perfect for whipping out when unexpected guests come knocking.

Ingredients

Chocolate Mixture

8 ounces chocolate, melted
2 teaspoons Haddar Coffee diluted in 1 ounce boiling water
13 egg yolks
8 ounces margarine

1 cup sugar
2 tablespoons Gefen Vanilla Sugar

Cake

13 egg whites
1 and 1/2 cups sugar

1 pound ground filberts

Optional Topping

10 ounces Gefen Whipped Topping or whipped cream

Directions

For the Cake

1.

Beat egg whites, add sugar, beating until stiff peaks form.

2.

Fold in nuts.

3.

Pour into 10- by 16-inch baking pan. Bake at 350 degrees Fahrenheit for 20–25 minutes.

For the Chocolate Layer

1.

Beat all ingredients well.

2.

Spread over baked cake and bake for additional 15–20 minutes at 350 degrees Fahrenheit.

For the Topping

1.

Beat whip topping until stiff. Spread over cake.

2.

Garnish with decorator’s comb.

Notes:

For best results, cut while frozen.

Credits

Photography and Styling: Peri Photography

Recipe tags

freezer-friendly freezer-friendly dessert kosher for passover Pesach Succos Succot Sukkos

Shehakol Freezer Cake (Gluten Free)

Please log in to rate

Whats App Join our "What's For Dinner"WhatsApp Group

Reviews

Subscribe

2 Comments

Newest

Oldest Most Voted

Inline Feedbacks

View all comments

Ba Br

5 years ago

missing ingredient/s? The cake layer is missing the nuts- how much?
Is anything else missing from the recipe?

Question

Mark your comment as a question

0

Raquel

Reply to Ba Br

5 years ago

Thank you for bringing this to our attention, we apologize for the typo! We are in the process of fixing it now. However, the correct amount of nuts is 1 pound of ground filberts.

0

Related Recipes

Roasted Fennel and Beet Ptitim with Lemon-Mint Vinaigrette

Roasted Fennel and Beet Ptitim with Lemon-Mint Vinaigrette

Low-Calorie French Onion Soup

Low-Calorie French Onion Soup

Mushroom Quiche Turnovers

Mushroom Quiche Turnovers