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Title: No-Bake Matzoh Layer Cake
Categories: Dessert Cake Jewish Passover
Yield: 12 Servings
| 4 | oz | Bittersweet Chocolate 120g |
| 3 | Eggs; separated | |
| 1 | c | Icing Sugar |
| 1/2 | c | Margarine |
| 1 | c | Sweet Red Wine |
| 8 | Matzohs | |
| 1/2 | c | Walnuts; chopped |
| Bittersweet Chocolate curls |
Melt chocolate, then cool. In small bowl, beat egg whites until frothy. Add 1/2 cup icing sugar, gradually, beating until stiff peaks form. In separate bowl, combine margarine & remaining icing sugar, beating until fluffy. Beat in egg yolks one at a time, until smooth. Add chocolate beating abt 2 mins on medium speed until light. Fold in egg whites. Pour wine into large shallow dish. Soak matzohs 1 at a time, for just 20 seconds each to moisten. On serving plate, place 1 matzoh. Spread 2 heaping tbs icing over entire surface. Top w/ another natzoh & continue to layer until last matzoh is on top. Spread top & sides w/remaining icing. Garnish w/walnuts & chocolate curls. Cover w/plastic wrap. Refrigerate 24 hours to allow cake to mellow before serving.
(From: Temi Rosenthal) From An Article: Jewish Food Too Good To Pass Over. By: Marion Kane (Food Editor) The Toronto Star 5 April, 1995 Sam Lefkowitz, 4-7-95 MM by D. Ganopole
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