You Won't Believe It's Pesachdik Cookie Cake

You Won't Believe It's Pesachdik Cookie Cake


Looking for a showstopping dessert thats actually a piece of cake? Chanie Nayman's Pesachdik Cookie Cake is the dessert your family will keep on requesting.
Check out this step by step Pesach Cookie Cake video!


Pesach Cookie Cake!

Serves 10

Recipe by Chanie Nayman



¾ cup oil (freeze it for best results) 

1¼ cups sugar

 2 eggs 

1 cup ground almonds 

1 cup potato starch pinch salt

 ¾ cup chopped pecans 

¾ cup chocolate chips 



2 egg yolks 

1 cup oil 

1 Tbsp lemon juice

 2½ cups confectioners’ sugar 



 ½ cup slivered almonds 

¼ cup sugar 



Preheat oven to 350°F (180°C). Beat together the oil and sugar in the bowl of your mixer. Add the eggs. Gently mix in the ground almonds, potato starch, and salt with a spoon. Add the chopped pecans and chocolate chips and mix well.

Divide batter evenly among 4 baking-paper-lined 9-inch round pans and bake for 22 minutes. Cool and set aside.

To make the cream, beat the egg yolks in a food processor fitted with the S blade. Slowly add the oil in a steady stream. It will get the texture of mayonnaise. Add the lemon juice and confectioners’ sugar and mix well. Refrigerate until ready to use.

To make the nut crunch, place almonds and sugar together in a frying pan without any oil. Allow the sugar to caramelize, stirring constantly, for about 5 minutes. Spread out on baking paper to cool, then chop in the food processor until you have small chunks.

To assemble the cake, arrange 1 cookie layer on a platter. Spread a layer of cream on top, followed by a sprinkle of nut crunch. Repeat layering twice and end with the cookie.


Click here for more awesome Family Table by Mishpacha Magazine ShortCuts videos!


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