Cake: Beat egg whites gradually adding sugar. Slowly add the potato starch and nuts. Line 2 cookie sheets with baking paper and divide cake batter between both pans (filling ¾ full). Bake in a preheated oven for 25-35 minutes at 350°F.
Cream: Beat egg yolks gradually adding sugar. Add remaining ingredients. Place in a double boiler and cook stirring occasionally for 20-30 minutes.
Assemble: Spread ½ of the cream over one sheet cake. Peel baking paper off the second cake and place over creamed cake. Spread remaining cream over top cake. Garnish with ground nuts and slivered almonds.
Freeze. Cut into small bars or squares and refreeze. To serve let cake sit out 5 minutes and serve semi frozen.
What a delicious pessach cake. Made this for a party I had on Pessach and got loads of compliments. It presents itself beautifully!
Delicious cake!
Rating:
5.0
Reviewed by chossid
April 15, 2011
Looks like the one from the O.S. cookbook, but I think that one uses walnuts. It's delicious. If you don't use cocoa on Pesach, but use coffee, substitute coffee powder for the cocoa. If not, you can fill with 7-minute frosting. You can add a few drops of beet juice to color it a beautiful pink. Beet juice is used in red food coloring!
Rating:
5.0
Reviewed by Baker
April 15, 2011
The cake was a real hit. my kids ate up the entire cake before pesach and asked for doubles.
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