Pesach freezer cake

Yield: 1 Servings

Measure Ingredient
10 \N Eggs; separated
¾ cup Sugar
1 pack Ground filberts
2 \N Bars of sweet pareve chocolate
2 \N Stick softened margarine
¾ cup Sugar
1 teaspoon Vanilla

This makes a very large recipe. 1. 10 eggs separated. Beat whites with ¾ cup sugar. Fold in 1 package of ground filberts ( walnuts may be used). Bake in 9x12 baking pan at 350º for ½ hour.

2. Melt 2 bars of sweet pareve chocolate. ( Shmerlings Chocolate is good).

Beat egg yolks, 2 stick softened margarine, ¾ cup sugar. Blend in melted chocolate and 1 teaspoon vanilla. Pour on top of cake. Bake for 10 minutes at 350º.

3. Put in freezer. Take out 10 minutes before serving.

Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@...> on Apr 1, 1998

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