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Parve
Medium
6 Servings
Allergens 
45 Minutes
Diets
This fluffy cake is packed with nuts, and filled with a delicious cream that really compliments the flavor of the cake. Easy to make and put together, this freezes great, so it can be made in advance and pulled out when needed.
12 eggs, separated
12 tablespoons sugar
1/2 pound ground walnuts
1/2 teaspoon Haddar Baking Powder
4 tablespoons flour
1 pound ground almonds
3 ounces margarine
20 ounces Kineret Whipped Topping
10 ounces Kineret Whipped Topping
1 tablespoon Gefen Vanilla Sugar
Beat egg whites until fluffy. Gradually add sugar and beat until stiff. Beat yolks separately until light.
Gradually fold yolks into egg whites, adding remaining ingredients, mixing only until smooth.
Divide evenly between two 10×16 inch lined baking pans. Bake at 350 degrees Fahrenheit for 20-25 minutes.
Roast almonds with margarine in oven at 250 degrees Fahrenheit for 10 minutes or until lightly toasted.
Beat whip cream until stiff, add pudding and beat until peaks form. Add almonds.
Beat whip cream until stiff, adding vanilla sugar.
When cake is cooled, spread almond filling between cake layers.
Spread whip cream over cake. Store cake the in the freezer, and serve frozen.
Photography by Tamara Friedman
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