No Bake 7 Layer Matzah Cake Food

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SAFTA MIRIAM'S PASSOVER SEVEN LAYER CAKE



Safta Miriam's Passover Seven Layer Cake image

A no-bake kosher for Passover seven layer cake, with creamy chocolate, and Concord Grape Manischewitz soaked Matzo - you'll be looking forward to the end of the Seder for this one!

Provided by BSROSS

Categories     Desserts     Chocolate Dessert Recipes

Time 30m

Yield 16

Number Of Ingredients 8

3 ½ (1 ounce) squares bittersweet chocolate, chopped
½ cup margarine
1 cup superfine sugar
3 egg yolks
3 egg whites
8 matzo sheets
1 (750 milliliter) bottle concord grape wine
¼ cup finely chopped nuts

Steps:

  • Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. Fold the melted chocolate into the sugar mixture, then fold in the egg whites.
  • Pour 1/4 of the bottle of wine into an 8x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. Add more wine to the dish as necessary for soaking.
  • Press chopped nuts onto the sides, or sprinkle them on top for garnish. Refrigerate overnight to allow the chocolate and wine to blend flavors.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 29.7 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 79.9 mg, Sugar 16.2 g

SEVEN LAYER CAKE FOR PASSOVER



Seven Layer Cake for Passover image

This is a style of cake that is claimed by many cultures, each with a different name depending on heritage or the state you are standing in. A few popular iterations are Dobos Torte (Hungarian), Doberge Cake (New Orleans) and Seven-Layer (which I think of as a Jewish cake from New York, but as soon as I write this, I'm sure I'll hear from folks who will correct me). My cake is a bit of a twist on the theme, because I thought the poppy seeds would be a fantastic match for the layers of orange scented sponge cake and chocolate buttercream. It is also stunning to cut into the cake and see the speckled icing. I replaced the caramel with curls of chocolate on top of the cake.

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 20

3/4 cup matzo cake meal (not to be confused with regular matzo meal)
1/3 cup potato starch (not to be confused with potato flour)
1/4 teaspoon salt
6 large eggs, room temperature
1 1/3 cups sugar
1 teaspoon vanilla
1 tablespoon orange zest
3 large eggs, room temperature
3 large yolks, room temperature
2 1/3 cups sugar
3/4 cup water
1/2 teaspoon cream of tartar
1 1/2 pounds (6 sticks) unsalted butter, room temperature (You can use an unsalted non-dairy butter substitute if you want to make this a parve recipe.)
1 teaspoon vanilla
1/2 cup poppy seed paste (1/2 cup poppy seeds mixed with 1 tablespoon corn syrup, allow to sit together at least 15 minutes)
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
1 cup water
1 cup sugar
1 tablespoon orange zest
Bar of chocolate for shavings

Steps:

  • To make the sponge:
  • Preheat oven to 350 degrees F. Prepare two baking sheets by greasing them and lining with parchment.
  • Sift the matzo cake meal, potato starch and salt together, set aside. In a mixer whip the eggs and sugar, for about 8 minutes.
  • The eggs should be very light in color and a thick foam. At the very end, add the vanilla and zest.
  • Sift the dry ingredients over the egg foam.
  • Very gently, but thoroughly, fold the dry ingredients into the egg foam.
  • Pour the batter into one of the prepared pans and spread evenly with a spatula.
  • Bake the cake for about 18 minutes or until golden and dry when poked with a cake tester. Repeat with the second cake layer.
  • To make the buttercream:
  • In a small pot, fitted with a candy thermometer, heat 2 cups sugar, water and cream of tartar to 242 degrees F. This will take several minutes, so get your eggs started.
  • Whisk together the eggs, yolks and 1/3 cup sugar. Beat the eggs on medium high speed until light in color and thick.
  • Once the sugar has reached 242 degrees F, add it very carefully and slowly to the eggs, while the beater is going on slow speed. Be sure to pour the syrup along the edge of the bowl, not directly onto the beater or it will splatter. Continue beating the egg mixture on medium-high speed until the eggs have cooled, about 8 minutes.
  • Once the eggs are cooled, add the butter 2 tablespoons at a time. The mixture will go through a stage when it looks soupy and curdled, but keep adding the butter and it will come together. After all the butter is added, mix in the vanilla.
  • The buttercream will be smooth and glossy.
  • Divide 1/3 of the buttercream into a separate bowl and add the poppy seed paste.
  • To the remaining buttercream, add the melted chocolate.
  • If you are not going to use the buttercream right away, cover it and leave it at room temperature for up to 24 hours. When you are ready to use it, give it a good stirring or put it back in the mixer and beat with the paddle attachment until smooth.
  • To make the soaking syrup:
  • In a small saucepan heat the sugar, water and zest over medium heat until the sugar has fully dissolved.
  • Cut each sheet of cake into 4 equal pieces (they will be about 4 inches wide and 12 inches long).
  • Lay the first layer of cake on the serving platter and brush with the soaking syrup. You want to dab the syrup on, but don't overly saturate the cake or it will be soggy.
  • Spread a thin layer of the poppy seed buttercream over the soaked layer.
  • Repeat with 5 more layers and then finish with the 7th layer of cake. This will leave you with one extra. Since my cake is not traditional anyway, you should feel free to use up that last layer. If you want to keep it to seven layers, then I suggest you use that lonely extra layer as a snack.
  • If your layers need squaring up, just trim them with a sharp serrated bread knife.
  • Stir the chocolate buttercream to make sure it is smooth and cover the entire cake in a nice even layer.
  • It is okay if it isn't perfectly smooth, because we're going to add some rough stripes to the outside.
  • Take a small blob of buttercream on the end of your spatula,
  • and starting at the end of the cake, on the bottom, spread that blob in a stripe along the cake. Repeat over and over again, but alternate which side you start on. Repeat this on the top as well.
  • You will end up with rough stripes all over the cake, which gives the cake some texture.
  • Using a sharp chef's knife, scrape the smooth side of a bar of chocolate with the blade, so that the chocolate curls up. If the chocolate is very cold and brittle, try sitting it in the sun for a few minutes and the curls will come more easily. Cover the top with the chocolate shavings.

NO BAKE 7 LAYER MATZAH CAKE



No Bake 7 Layer Matzah Cake image

This is our family's favorite seder night dessert. Decorating ideas are up to your imagination. Some of our favorites: piping on melted chocolate, sprinkling chopped or ground nuts or coconut. You can change the chocolate for a fruit flavor by substituting jam for the chocolate. You can add more layers. Use egg or regular matzah. If there is left over meringue just crush some more matzah into some wine and add mix the moist matzah with the left over meringue. Form it into logs in wax paper, wrap in foil and freeze. Later cut into slices and place in tiny cupcake papers for a nice bonbon.

Provided by baezus

Categories     Dessert

Time 20m

Yield 9 serving(s)

Number Of Ingredients 8

3 1/2 ounces chocolate chips
1/4 lb margarine
1 cup fine sugar
3 eggs, separated
1 cup sweet wine
8 matzoh boards (whole)
1/4 cup nuts, chopped (optional)
1 1/2 ounces chocolate, for curls (optional)

Steps:

  • Melt chocolate over warm water in a double boiler. (I prefer using a microwave stirring a couple of times). Allow to cool.
  • In a medium sized bowl, cream margarine with the sugar until the magarine is fluffy and the sugar dissolved. Add egg yolks 1 at a time beating well.
  • Fold the cooled melted chocolate into the egg yolk mixture.
  • In a clean medium sized bowl, beat the egg whites until stiff. Fold the chocolate-egg mixture into the stiffly beaten egg whites.
  • Pour wine into a large shallow pan. Dip each matzah 1 at a time into the wine just enough to moisten but not to soak. Place 1 moistened matzah on a serving plate. Cover with approximately 1 1/2 Tbs. of filling. Continue this process until the eighth matzah is on top. Cover top and sides with the remainder of the filling.
  • Decorate with chopped nuts and chocolate curls or other decorations.
  • Cover the cake loosely with the plastic wrap and let the cake mellow for 24 hours in the refrigerator. Cut into thin slices or small squares.

Nutrition Facts : Calories 295.4, Fat 15, SaturatedFat 4.6, Cholesterol 62, Sodium 146.4, Carbohydrate 33.1, Fiber 0.7, Sugar 30.3, Protein 2.7

NO-BAKE 7 LAYER PASSOVER CAKE



No-Bake 7 Layer Passover Cake image

Make and share this No-Bake 7 Layer Passover Cake recipe from Food.com.

Provided by AniSarit

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 7

4 ounces bittersweet chocolate squares, chopped
1/2 cup Smart Balance light butter spread (or other non-dairy margarine)
1 cup superfine sugar
3 eggs (whites and yolks separated)
8 matzos
1 (750 ml) bottle concord grape wine
1/4 cup nuts, finely chopped (hazelnuts are perfect, but use your favorite)

Steps:

  • Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside. (or just melt the chocolate by your favorite method). Adding a hazelnut flavored liquor to the chocolate will make this cake even more delicious!
  • In a large bowl, cream together the margarine and sugar until light and fluffy.
  • Beat in the egg yolks one at a time until well blended.
  • In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff.
  • Fold the melted chocolate into the sugar mixture, then fold in the egg whites (carefully - fold in, do not mix).
  • Pour 1/4 of the bottle of wine into an 8x8 inch baking dish (you may need to add more later).
  • Soak one of the matzo sheets briefly on both sides, then remove to a serving platter (if you soak too long, it will break apart and become hard to work with).
  • Spread a thin layer of the chocolate cream over the soaked matzo.
  • Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished.
  • Press chopped nuts onto the sides, or sprinkle them on top for garnish.
  • Refrigerate overnight to allow the chocolate and wine to blend flavors.

Nutrition Facts : Calories 193, Fat 4.8, SaturatedFat 1.2, Cholesterol 39.7, Sodium 74.8, Carbohydrate 26.1, Fiber 0.6, Sugar 13.1, Protein 3

MATZAH



Matzah image

This recipe can be used during the Feast of Unleavened Bread.

Provided by Batyah

Categories     Bread     Quick Bread Recipes

Time 28m

Yield 8

Number Of Ingredients 5

1 teaspoon all-purpose flour for dusting*
1 cup all-purpose flour*
⅓ cup water, or more if needed
½ teaspoon kosher salt, or as needed
1 teaspoon olive oil, or as needed

Steps:

  • Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
  • Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
  • Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
  • With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
  • Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.2 g, Fat 0.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 120.6 mg

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