Nutty Meringue Cake (Passover)

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This stunning meringue cake makes a perfect Passover dessert. The chocolate cream is rich and decadent, the chocolate meringues are light and airy, and the nut cream is delicate and delicious tasting. This dessert is definitely worth the effort!

3h 6
Medium Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts, Egg

Directions

Prepare the Meringue

  1. Preheat oven to 350 degrees Fahrenheit. Grease three nine-inch round pans. Sprinkle with tapioca starch and shake off excess.

  2. Beat egg whites until stiff, adding sugar until peaks form. Add vanilla and salt.

  3. In separate bowl, mix remaining ingredients. Add to beaten egg whites, mixing gently.

  4. Pour into three pans. Bake for 20 to 25 minutes, changing positions of pans halfway through baking.

  5. Leave cake in closed oven for two hours to cool.

Prepare the Chocolate Cream

  1. Beat the whipped topping.

  2. Add yolks one at a time.

  3. Add remaining ingredients and continue blending for 10 minutes.

Prepare the Nut Cream

  1. Beat whipped topping until it forms stiff peaks.

  2. Stir in pudding and nuts. Place into pastry bag.

Assemble

  1. Cream all layers of meringue, separately, with chocolate cream.

  2. With star tip, pipe stars of nut cream around the outer edges of two creamed meringue layers. Fill centers with large stars.

  3. Stack layers. Top with third creamed layer.

  4. Garnish with piped stars and chocolate curls.

Credits

Description:

Photography by Tamara Friedman

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2 Comments

Chaya Bleend •

this recipe is very confusing. how are you supposed to know what the remaining ingredients are for each part of the recipe? it doesn't tell you what part of the ingredient list belongs to which part of the cake, or cream? I've just spent 20 minutes trying o figure it out. it's very frustrating because I already took out my ingredients and have no clue how to figure this out. I wish it had been written clearly and each part was defined. now I have to figure out something else to do since I already have the ingredients out

Raquel Malul Kosher.com Team •
Reply to Chaya Bleend

Meringue

6 egg whites

1 and 1/2 cups sugar

2 teaspoons Gefen Vanilla Extract

pinch of salt

4 and 1/2 ounces ground filberts or cashews (unsalted)

1/2 cup tapioca starch

3 tablespoons Gefen Cocoa

Chocolate Cream

10 ounces non-dairy whipped topping

4 yolks

1/4 pound margarine

3/4 cup sugar

1 teaspoon Gefen Vanilla Extract

14 ounces truffle-filled chocolate bars, melted

Nut Cream

10 ounces non-dairy whipped topping

1/2 package Gefen Instant Vanilla Pudding

1/2 pound ground filberts or cashews, roasted

Devora •

Is there a sub for this? Can I use potato starch?

Raquel Malul Kosher.com Team •
Reply to Devora

you can use potato starch instead of tapioca starch