| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 9 |
|
Eggs, separated |
| 1 |
c |
Sugar |
| 1 1/2 |
c |
Nuts (1 cup ground, 1/2 cup chopped-I use walnuts) |
| 3 |
tb |
Cake meal |
| 1 |
pn |
Salt |
| 1 |
tb |
Potato starch |
| 1 |
tb |
Instant coffee |
| 3 |
oz |
Bittersweet chocolate chopped (Schmerling is the best) |
INSTRUCTIONS
Carol Neuman NYC - my mother's recipe , simply the best pesach cake you've
ever tasted!!!
Beat egg whites with 1/2 cup sugar until stiff. Set aside. Beat yolks with
1/2 cup sugar. Fold yolks into whites and gently add the rest of the
ingredients. Mix gently. (this means that the rest of the ingredients
should be folded in carefully by hand with a spatula. Don't rush it or you
will lose the "snow" of the egg whites.) Pour into ungreased tube pan for
45 minutes at 350 degrees. Turn upside down to cool. Posted to JEWISH-FOOD
digest V97 #083 by cneuman1@juno.com on Mar 12, 1997
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