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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
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.
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
13 egg whites
1 and 1/2 cups sugar
1 pound ground filberts
10 ounces Gefen Whipped Topping or whipped cream
Beat egg whites, add sugar, beating until stiff peaks form.
Fold in nuts.
Pour into 10- by 16-inch baking pan. Bake at 350 degrees Fahrenheit for 20–25 minutes.
Beat all ingredients well.
Spread over baked cake and bake for additional 15–20 minutes at 350 degrees Fahrenheit.
Beat whip topping until stiff. Spread over cake.
Garnish with decorator’s comb.
Photography and Styling: Peri Photography
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missing ingredient/s? The cake layer is missing the nuts- how much?
Is anything else missing from the recipe?
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.