Candy Cake added to My Recipes successfully.
Category
Desserts
Servings
35
Prep Time
45 minutes
Cook Time
45 minutes
This delicate meringue cake is great all year round and excellent for those with grain allergies.
Credits
Photography and Styling by Chavi Feldman
Author:Dining In
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Ingredients
10 egg whites, yolks reserved for cream
2 cups sugar
1 pound Gefen Ground Walnuts
4 sticks margarine
2 cups sugar
2 teaspoons Gefen Vanilla Extract
5 tablespoons Gefen Cocoa Powder
Cake
Cream
Directions
Prepare the Cake
Beat egg whites until soft peaks form. Slowly add and fold in sugar to form “snow.” Add nuts slowly and mix in gently.
Spray two cookie sheets and line with wax paper. Spread mixture onto paper and bake at 350 degrees Fahrenheit for five minutes.
Lower temperature to 325 degrees Fahrenheit and bake for 30 to 40 minutes or until golden brown. Flip over onto a towel and peel off wax paper.
Prepare the Cream
Mix together margarine, sugar, vanilla, cocoa, and reserved egg yolks in a mixer. Cook mixture over a double boiler for one hour on a low flame.
Assembly
Layer as follows: Cake, cream, cake, and cream on top.
Recipe Note
Note: This recipe provided with permission from kosher.com.
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