No-bake matzoh layer cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Bittersweet Chocolate (120g) |
| 3 | eaches | Eggs; separated |
| 1 | cup | Icing Sugar |
| ½ | cup | Margarine |
| 1 | cup | Sweet Red Wine |
| 8 | eaches | Matzohs |
| ½ | cup | Walnuts; chopped |
| x | Bittersweet Chocolate Curls | |
| Melt chocolate, then cool. | ||
Directions
FROM: TEMI ROSENTHAL
In small bowl, beat egg whites until frothy. Add ½ cup icing sugar, gradually, beating until stiff peaks form. In separate bowl, combine margarine and remaining icing sugar, beating until fluffy. Beat in egg yolks one at a time, until smooth. Add chocolate beating about 2 minutes on medium speed until light. Fold in egg whites. Pour wine into large shallow dish. Soak matzohs 1 at a time, for just 20 seconds each to moisten. On serving plate, place 1 matzoh. Spread 2 heaping tablespoons icing over entire surface. Top with another natzoh and continue to layer until last matzoh is on top. Spread top and sides with remaining icing. Garnish with walnuts and chocolate curls. Cover with plastic wrap. Refrigerate 24 hours to allow cake to mellow before serving. Makes 12 servings. From An Article: Jewish Food Too Good To Pass Over. By: Marion Kane (Food Editor) The Toronto Star 5 April, 1995
Submitted By SAM LEFKOWITZ On 04-07-95