Walnut and Coffee Cream Pesach Cake

Efrat Libfroind Efrat Libfroind
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This cake is wonderful on its own, even without the coffee cream (though if you’re planning to make the cream, note that it needs to chill overnight before use). Out of walnuts? You can use almonds, pecans, or hazelnuts instead.

Yields: 1 (9–10-inch) round cake

1h 20m 6
Medium Vegetarian Pescatarian Gluten Free Passover Dairy Freezer-Friendly

Contains: Egg, Tree nuts, Dairy

Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit. Grease the pan well and set aside.

  2. In the bowl of a mixer, beat egg whites with 3/4 cup granulated sugar to create a stiff foam. Transfer to another bowl and set aside.

  3. Add egg yolks to the same mixer bowl, add remaining 1/2 cup granulated sugar, and beat for about 10 minutes.

  4. Reduce speed and add oil, potato starch, nuts, vanilla sugar, baking powder, and cinnamon.

  5. Add the egg white foam and gently fold to combine.

  6. Pour cake batter into the prepared pan. Bake about 50 minutes, until nicely browned.

Prepare the Cream

  1. Place the white chocolate into a tall, narrow container.

  2. In a small pot, boil cream and coffee. Pour hot cream over the chocolate, let sit for one minute, and then use an immersion blender to create a smooth cream. Refrigerate overnight.

  3. Add cream to a piping bag and pipe/drizzle freely over the cake. If desired, fit the piping bag with a star-shaped tip and decorate the cake with cream stars.

Credits

Notes:
The plain cake (without the cream) can be stored at room temperature for up to four days. With the cream, the cake can be stored in the refrigerator for up to one week, or in the freezer for up to one month.

Description:
Photography and Styling by Shoshi Sirkis

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