Cookie Cake (Pesach)

Chanie Nayman Chanie Nayman
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Watch the video by clicking here! This cake is my accomplishment of the season. For starters, anyone who tested it (I brought it to a big party, so that was plenty of people) nearly choked when I told them it was Pesachdik. Second, I stayed away from anything processed so that most people will be able to make it! Don’t take my word for it. Try it; you’ll see what everyone’s going crazy about.

1h 10
Medium Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts, Egg

Directions

Bake

  1. Preheat oven to 350°F (180°C).

  2. Beat together the oil and sugar in the bowl of your mixer. Add the eggs. Gently mix in the ground almonds, potato starch, and salt with a spoon. Add the chopped pecans and chocolate chips and mix well.

  3. Divide batter evenly among 4 Gefen Parchment Paper lined 9-inch round pans and bake for 22 minutes. Cool and set aside.

For the Cream

  1. Beat the egg yolks in a food processor fitted with the S blade. Slowly add the oil in a steady stream. It will get the texture of mayonnaise. Add the lemon juice and confectioners’ sugar and mix well. Refrigerate until ready to use.

For the Nut Crunch

  1. Place almonds and sugar together in a frying pan without any oil. Allow the sugar to caramelize, stirring constantly, for about five minutes.

  2. Spread out on baking paper to cool, then chop in the food processor until you have small chunks.

Assemble

  1. Arrange one cookie layer on a platter. Spread a layer of cream on top, followed by a sprinkle of nut crunch. Repeat layering twice and end with the cookie.

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6 Comments

Sharon Gross •

WOW! This is brilliant! Frozen oil is a great 'chap'! Can't wait to try this-

Rivka •

Can i skip chocolate chip?

Chaya Rosenberg •

Can I substitute a different nut instead of the pecans?

Goldy G Kosher.com Team •
Reply to Chaya Rosenberg

Pecans work best here but you can try almonds.

Shaindy Weldler •

Can this be prepared in advance? I can freeze the components separately if that's better but l do want to make it earlier in the week

esther •

confection sugar would this work with regular sugar instead of confectionary?

Raquel Malul Kosher.com Team •
Reply to esther

It would work but the cream won't be as creamy because regular sugar is grainier than confectioner sugar. If the texture would bother you, you could also try making confectionary sugar at home or grinding regular sugar with a spice grinder.

shany schwarz •
Reply to esther

You can make confectioner sugar with reg sugar in your food processor!