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Parve
Medium
8 Servings
Allergens 
2 Hours
Diets
7 eggs
7 tablespoons sugar
7 tablespoons Mishpacha Flour
1 tablespoon oil
8 ounces baking chocolate
3/4 cup sugar
1/3 cup water
2 eggs
8 ounces margarine
1 tablespoon Gefen Vanilla Sugar
1 and 1/2 ounces margarine
1/2 cup Gefen Confectioners’ Sugar
1 egg
1 tablespoon Gefen Vanilla Sugar
5 ounces Gefen Ground Walnuts
Beat egg whites with sugar until stiff. Fold in remaining ingredients.
Spread into lined cookie sheet. Bake at 350 degrees Fahrenheit for 25 minutes.
Combine chocolate, sugar and water over low heat.
Blend remaining ingredients, add melted chocolate, beating until slightly thickened. Set aside.
Divide cream into three equal parts.
Cream margarine and sugar until light and fluffy.
Fold in remaining ingredients.
Cut cake in half, lengthwise. Cream each half with one part chocolate cream.
Spread nut cream over one creamed cake layer. Invert second layer onto nut cream, cream side down. Spread last part of chocolate cream on top of cake. Layers should be as follows: cake chocolate cream nut cream chocolate cream cake chocolate cream
Freeze for at least one hour before cutting.
Photography by Periphotography.com
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