Shehakol Freezer CakeAdd To My Recipes
13 egg whites
1 and 1/2 cups sugar
1 pound Gefen Ground Filberts (or your favorite nuts)
13 egg yolks
2 tablespoons Gefen Vanilla Sugar
8 ounces margarine
1 cup sugar
8 ounces Elite Milk Chocolate, melted
2 teaspoons Haddar Instant Coffee diluted in 1 ounce boiling water
10 ounces whipping cream
For the Cake
Beat egg whites, add sugar, beating until stiff peaks form.
Fold in nuts.
Pour into 10- by 16-inch baking pan. Bake at 350 degrees Fahrenheit for 20–25 minutes.
For the Chocolate Layer
Beat all ingredients well.
Spread over baked cake and bake for additional 15–20 minutes at 350 degrees Fahrenheit.
For the Topping
Beat whip topping until stiff. Spread over cake.
Garnish with decorator's comb.
For best results, cut while frozen.
This recipe provided with permission from kosher.com.
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