Efrat's Notebook

Passover Nut Cake with Whipped Cream Draft

A Passover nut cake made with matzo cake meal, topped with whipped cream and a glossy chocolate glaze, which I keep in the fridge.

  • Prep45 min
  • Cook55 min
  • Rest4 hr
  • Total5 hr 40 min
  • Makes1 10x14-inch (25x35 cm) cake
  • KashrutDairy

What you need

Amount:1

Cake

Topping

How I make it

Cake

  1. Preheat the oven to 350°F (180°C). Grease a 10x14-inch (25x35 cm) pan and line it with parchment paper.

  2. Mix the matzo cake meal with the baking powder, then add all the nuts and mix.

  3. Beat the egg whites, salt and 1 cup of sugar to stiff, glossy peaks.

  4. In a separate bowl, beat the yolks with the ½ cup of sugar until fluffy, drizzling in the oil and lemon juice.

  5. Fold the beaten yolks into the whites with broad strokes.

  6. Gradually fold in the flour mixture and the brandy.

  7. Pour into the pan and bake for about 50 minutes at 350°F (180°C). Let cool completely.

Topping

  1. Whip the cream with the powdered sugar to firm peaks.

  2. Spread the whipped cream over the cooled cake, smooth it and refrigerate for 3-4 hours.

  3. Melt the chocolate with the water, take it off the heat, stir in the oil and let cool for 2-3 minutes.

  4. Add the margarine and stir until melted.

  5. Pour the chocolate over the cream while still liquid and tilt the pan so it covers the whole top evenly.

  6. Keep the cake in the fridge.

What I've learned

  • Before each cut I dip the knife in a glass of hot water so the chocolate glaze doesn't crack.

Source: ChefEf (chefef.com)