Nut Cream Cake - Really Special! (no potato starch)

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ra_mom ↓

Sun, Mar 29 2015, 11:12 am

This recipe deserves its own thread. A real treat on Pesach. From a magazine a number of years ago.

Meringue Cream Cake

Meringue Cake Layer
-10 egg whites
-2 cups sugar
-1 lb. ground almonds

Grease and line 2 cookie sheets with parchment paper, then grease the paper. Set aside.
Creat a snow with the egg whites, slowly adding the sugar a bit at a time once the whites start to become frothy. Continue to beat until soft peaks form.
Fold in almonds.
Divide the batter between the two cookie sheets, and spread it out with a spatula.
Bake in oven preheated to 300F degrees, for 1 hour.

Chocolate Cream Filling
-10 yolks
-2 cups sugar
-1 1/4 cups oil
-5 Tbsp cocoa

While the meringue cake layers are baking, create a double boiler.
Combine all ingredients, and stir over double broiler for 1 hour until mixture becomes a cream.

To Assemble
Spread half of the cream over one of the meringue layers. Top with second meringue. Continue with remaining cream on top.
Freeze uncovered, overnight.

If you do not use cocoa, you can probably make this into a lemon cake using homemade lemon curd as the cream, and adding a bit of lemon to the meringue cake layers.

Last edited by ra_mom on Wed, Apr 24 2019, 10:40 am; edited 1 time in total

OOTBubby ↓

Sun, Mar 29 2015, 11:33 am

I've been making an almost identical recipe for years that I got from my MIL a"h. We add some liquor or extract (rum is great) to the chocolate layer (if you use it) -- it really enhances the flavor even more.

4everonadiet ↓

Sun, Mar 29 2015, 11:37 am

How can I make lemon curd?? This must be delicious on pesach. Thanks for posting...

vicki

Sun, Mar 29 2015, 11:45 am

Sounds amazing. I think I'll give it a try.

↑ ra_mom ↓

Sun, Mar 29 2015, 12:25 pm

4everonadiet wrote:

How can I make lemon curd?? This must be delicious on pesach. Thanks for posting...

http://www.imamother.com/forum.....n+pie
If you don't use store bought potato starch, you can easily obtain a teaspoonful for this recipe by squeezing out your grated potatoes as you prepare a kugel.

agreer

Sun, Mar 29 2015, 12:58 pm

sounds amazing, but do u really have to stir the chocolate cream for one hour? that sounds like such a long time!

↑ 4everonadiet

Sun, Mar 29 2015, 1:09 pm

ra_mom wrote:

http://www.imamother.com/forum/viewtopic.php?t=180389&highlight=lemon+pie
If you don't use store bought potato starch, you can easily obtain a teaspoonful for this recipe by squeezing out your grated potatoes as you prepare a kugel.

Will certainly try this. Thanks.

Lady Godiva

Sun, Mar 29 2015, 1:13 pm

That sounds really good. Are the egg yolks fully cooked after they go in the double boiler?

↑ ra_mom ↓

Sun, Mar 29 2015, 1:55 pm

OOTBubby wrote:

Sounds yummy. I have this at my MIL on Pesach and it's a real treat.

agreer wrote:

sounds amazing, but do u really have to stir the chocolate cream for one hour? that sounds like such a long time!

Yes, it's a labor of love Smile

Lady Godiva wrote:

That sounds really good. Are the egg yolks fully cooked after they go in the double boiler?

I think so.
Think of it as melted chocolate on a double boiler for a full hour, gets pretty hot.

myself ↓

Mon, Mar 30 2015, 4:59 am

How do you serve? Cut into squares?

↑ OOTBubby ↓

Mon, Mar 30 2015, 10:06 am

myself wrote:

How do you serve? Cut into squares?

I do squares, diamonds or triangles. Not big, the cake is very rich. IMO it is also best stored in the refrigerator and served cold.

↑ myself ↓

Wed, Apr 01 2015, 1:04 pm

I didn't realise it was a proper cake, thought it was meringue like and would break. Thanks!

chaya35

Wed, Apr 01 2015, 2:16 pm

ra-mom have you ever made this with coffee instead of cocoa?

Ruchel ↓

Wed, Apr 01 2015, 2:28 pm

can you stir with a robot?

↑ OOTBubby ↓

Wed, Apr 01 2015, 3:41 pm

myself wrote:

I didn't realise it was a proper cake, thought it was meringue like and would break. Thanks!

Yes, the meringue layer is soft, not hard & crunchy.

↑ OOTBubby ↓

Wed, Apr 01 2015, 3:42 pm

Ruchel wrote:

can you stir with a robot?

I think you'll need to enlighten us non-Europeans as to what a robot is.

That said, you will need an electric mixer to get the whites sufficiently stiff.

Chayalle ↓

Wed, Apr 01 2015, 3:49 pm

What size cookie sheets? The regular huge disposables, or could I use 9X13 pans?

Also, you grease the pans under the parchment paper, and also the parchment paper?

Thanks. Sounds really yummy.

↑ OOTBubby ↓

Wed, Apr 01 2015, 3:51 pm

Chayalle wrote:

What size cookie sheets? The regular huge disposables, or could I use 9X13 pans?

Also, you grease the pans under the parchment paper, and also the parchment paper?

It is a very large recipe -- it needs the next size up from the 9 x 13 pans -- a cookie sheet with a rim (not sure of the dimensions though.

Personally, I make them right in the pan without parchment.

↑ Chayalle

Wed, Apr 01 2015, 3:55 pm

OOTBubby wrote:

Thank you.

Guess we'll wait for the next shopping trip Smile

↑ Ruchel

Wed, Apr 01 2015, 4:12 pm

OOTBubby wrote:

I think you'll need to enlighten us non-Europeans as to what a robot is.

That said, you will need an electric mixer to get the whites sufficiently stiff.

The electric thing you put in and it stirs on its own. Because 1 hour by hand... lol no

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