First, I have a wonderful non-cooked dessert. I did this one in a Passover class I taught at Chef Central a couple of years ago. I've had a lot of good feedback on this and I hope you enjoy it. It is published in my second cookbook, KOSHER SALT AND EXOTIC SPICES, with a lot of other great recipes.
Israeli Matzo Cake (D)
A wonderful no bake dessert for a busy time of the year
Makes 8 to 12 servings
8 Matzot
2 tsp. Coffee mixed with
1 cup hot water
2 sticks soft butter or pareve margarine if you want to serve it for dessert after meat
1/2 cup sugar
4 oz. cocoa
2 tsp. Coffee mixed with
1 cup hot water
2 sticks soft butter or pareve margarine if you want to serve it for dessert after meat
1/2 cup sugar
4 oz. cocoa
2 ounces of chocolate, shaved
1-2 tablespoons Sabra ® Liqueur
1-2 tablespoons Sabra ® Liqueur
Break the matzot into small pieces (1 inch square approx.) Pour the hot coffee over it. Mix well. Cream the soft butter or margarine together with the sugar, cocoa and the liqueur. When all ingredients are well mixed, combine them with the matzo mixture and transfer into a square dish. Decorate with the shaved chocolate.
Refrigerate overnight. Cut into diamond shaped pieces and serve.
Next is a wonderful chocolate sponge cake. Absolutely delicious and light. Great as a birthday cake.
Chocolate Sponge Cake
Makes 8 servings
Cake:
1 Tablespoon grape seed oil
1/4 cup cocoa powder plus more for the pan
1/4 cup matzo cake meal or potato starch
1/4 teaspoon ground cinnamon
4 large eggs at room temperature, separated
1/2 cup pus 6 teaspoons extra fine sugar
1 teaspoon kosher for Passover vanilla extract or 1 teaspoon vanilla sugar
Raspberry jam
Chocolate Icing:
1/2 cup almond milk (KP Parve) or 3/4 cup parve cream
1 cup semisweet chocolate chips
Preheat the oven to 400 degrees.
Oil a 13 x 9 x 2 metal baking pan, line with parchment paper and oil that and the sides
of the pan. Sprinkle with cocoa powder, tapping out the excess.
Sift the cake meal (or potato starch), cocoa powder and cinnamon into a small bowl and set aside.
Place the egg yolks into a deep bowl. Add the 1/2 cup sugar and beat well with an electric mixer set at medium, until thick and pale lemon in color. Add the vanilla and beat until incorporated.
Using the whisk attachment, beat the egg whites until foamy. Add 1 teaspoon of sugar and continue to beat until soft peaks form. Sprinkle in the remaining sugar and beat the egg whites until thick and glossy and almost at firm peak stage.
With a rubber spatula, fold half the egg whites into the yolk mixture. Sift half of the cake meal mixture over the batter and fold together until just blended. Repeat with the remainder of the egg whites and the cake meal mixture, gently folding together until just blended.
Pour the batter into the prepared pan, gently spreading it evenly to the edges. Bake until the cake springs bake when gently pressed, about 10 to 12 minutes.
Remove from the oven and allow to cool in the pan on a wire rack. Run a paring knife around the outside to loosen the cake.
Placing a cutting board over the top of the pan, invert the cake on to the board. Remove the pan. Gently peel the parchment paper off the bottom of the cake. Using a serrated knife, trim the cake and then divide into three even pieces.
Spread the raspberry jam evenly on two of the pieces and stack with the unspread piece on top.
Chocolate Icing:
Put the chocolate chips into a small, deep bowl.
Bring the almond milk to a simmer over medium-low heat. Pour over the chocolate chips and allow to stand for 5 minutes. Stir until the icing is smooth.
Let the icing cool to thicken slightly. Spread over the top and sides of the cake.
(This cake can be made 2 days ahead. Store it in an airtight container.)
Sharyn Rosler (c) February, 2012
Next is a wonderful torte that is gluten free so it is great for Passover and all year long.
Pecan Torte (P)
A delicious, gluten free cake for Pesach or any time of the year.
Makes 10 to 12 servings
9 egg whites
9 egg yolks
1 tablespoon lemon zest
1 teaspoon vanilla or vanilla sugar
1 teaspoon salt
12 ounces pecans, toasted and finely ground
Preheat oven to 350 degrees.
Put egg yolks, sugar, zest, vanilla and salt in the bowl of a stand mixer and whisk on medium high until pale and thickened, about 4 minutes.
Fold in the pecans.
Beat egg whites to stiff peaks and fold into yolk mixture.
Pour into a 10 inch spring form pan.
Bake until golden brown, about 1 hour. (If top browns too quickly, tent the cake with foil.)
Let cake cool for 30 minutes on a wire rack. Remove the sides of the pan and let the cake cool completely. Run a knife around the edge and the center of the pan. Remove gently and place on a serving platter.
Serve with either whipped cream and berries or pareve lemon curd (p. 143) and berries.
Pareve Lemon Curd (P)
I love lemon curd with raspberries or plain with a meringue. It is also delicious as a spread for scones or muffins.
Makes enough for 1 tart
2 large eggs
6 egg yolks
1 cup sugar
1/8 teaspoon salt
2/3 cup freshly squeezed lemon juice
1 stick pareve margarine cut into small pieces
Grated zest of 3 lemons
Place the eggs, yolks, sugar and salt into a medium metal bowl. Whisk together and add lemon juice. Set the bowl over a pan of simmering water, being careful not to let the bottom of the bowl to touch the water. Whisk constantly until thickened, about 10 minutes (an instant read thermometer should read 160 degrees F.) Remove the bowl from the water and strain the mixture into a clean bowl. Add the butter and lemon zest and stir until the butter is melted. Cover with plastic wrap and refrigerate. The mixture will thicken as it cools.
The curd will keep in the refrigerator for up to a week.
Wishing everyone a "Sissen Pesach!"
B'tayavon
No comments:
Post a Comment