Pesach Cake Recipes?

FYI: Categories were set up for Pesach recipes.

If you have any other threads you would like, please let us know.

http://www.theyeshivaworld.com/coffeeroom/forum/pesach-recipes

Also a forum for general Pesach threads has been started as well http://www.theyeshivaworld.com/coffeeroom/forum/pesach

Not either a cake recipe but something light for a change:

Take lettuce(leftover marror leaves), add some cut up orange tidbits, some pieces of apple, and some chopped walnuts.

Pour some lemon/orange juice over it and you have a delicious fruit salad!!

Pesach Cake (excerpted from my soon-to-be-published “Pesach Cooking for the Seasoned Pesach-Maker”):

Beat lots of egg whites to make a HUGE snow.

Mix in yolks, lots of potato starch, 1/2 gallon oil (walnut or cottonseed), baking soda, sugar, more sugar (it needs something that will award it the name “cake”), and vanilla.

Pour into several pans.

Into one pan, you can add cocoa, into another, add nuts, chocolate chips into another, and ALL 3 into another (that one will REALLY take the cake).

Bake to desired consistency (fudgy, firm, extra firm, burnt, etc.).

Ettie, I am not quite sure, but I think tomim was pulling our leg. (the bake it to desired consistency, including “burnt” kinda gave it away).

I usually use the Lubavitch Pesach cookbook for cake, as well as the Heimisch kitchen for Pesach. I do have a phenomenal pineapple kugel reipe, which I have in chometzdig form too, but I actually prefer the potato starch version. If you want it, I will look for it.

There’s a gr8! Pesach Cookbook out there by Tamar Ansh “Pesach – Anything’s Possible” (Targum Press) There are tons of non-gebroktz pesach cakes that r really delicious!

But anyway, who’s starting to bake for pesach now?

I cannot vouch for how good these are, but they come from a gourmet pesach cooking link.

Carrot Muffins:

5 jars of carrot baby food (or 1 1/4 cup mashed cooked carrots)

4 eggs

2 cups of sugar

1/2 cup oil

1 tablespoon lemon juice

1 tablespoons orange juice

2 cups matza cake meal

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

Preheat oven to 350 degrees. Mix all ingredients together. Bake approximately 30 minutes. These come out dense but the kids eat them out of the pan.

Truffle Bars:

12 eggs, separated

2 1/2 cups sugar, divided

1 pound ground almonds

2 tablespoons vanilla

1 cup (2 sticks) margarine

2 teaspoons coffee dissolved in 2 tablespoons boiling water

Marble Cheesecake

Crust:

2 cups crushed ladyfingers

2 tablespoons margarine, melted

Filling:

3 – 8 ounce packages cream cheese

3/4 cup sugar

5 eggs

2 ounces semisweet chocolate, melted

Topping:

6 ounces semisweet chocolate, melted

1/2 cup sour cream

Preheat oven to 325 degrees. Mix together the crushed ladyfingers and melted margarine and press into the bottom of a 9-inch springform pan. Refrigerate. Beat together cream cheese, sugar and eggs until light and fluffy. Pour half of batter on top of curst. Add melted chocolate to remaining batter and mix well. Pour over filling in pan and run knife through to marbleize. Bake for 60 minutes. Mix together frosting ingredients and pour on top of cake. Bake an additional 5 minutes. Cool and refrigerate or freeze.

Chocolate Mousse Cake:

8 ounces semisweet chocolate

1/2 cup (1 stick) margarine

8 eggs, separated

1 cup sugar

1 teaspoon vanilla

These are fudgy and gooey in the middle and always a big hit. You can never have enough. They are best served with vanilla ice cream.

1 cup oil

4 eggs

2 cups sugar

1/2 cup potato starch

1 teaspoon vanilla

1 cup cocoa

1 bag (2 cups) chocolate chips

Floating Islands with Caramel Sauce

6 servings

Sauce :

2 vanilla beans, split lengthwise

2 cups pareve milk

6 large egg yolks

1/2 cup sugar

Meringue :

2 cups pareve milk

4 large egg whites

pinch of salt

1/4 cup sugar

Caramel :

1/2 cup sugar

1/4 cup water

For Sauce :

Scrape seeds from vanilla bean halves into heavy small saucepan, add beans. Add pareve milk and bring to simmer over medium-high heat. Remove from heat, cover, and steep 10 minutes.

Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes. Gradually whisk in warm pareve milk mixture (including vanilla beans). Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil). Strain custard into small bowl. Cover and chill until cold, at least 3 hours and up to 2 days.

For Meringue :

Lay smooth kitchen towel on work surface. Pour pareve milk into medium (10-inch) skilled. Bring milk to simmer over medium heat.

Using electric mixer, beat egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy. Scoop some meringue (about twice the size of an egg) onto large oval spoon. Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval, drop oval into pareve milk. Quickly shape 2 or 3 more meringue, dropping each into pareve milk. Simmer meringues 1 minute. Using heatproof rubber spatula, turn meringues over in pareve milk. Simmer 1 minute longer (meringues will puff up while poaching). Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool). Repeat process, shaping and then poaching enough meringues to make total of 12. transfer meringues to waxed-paper-lined baking sheet. Refrigerate at lest 1 hours and up to 3 hours.

For Caramel :

Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.

Molten Chocolate Cakes

4 tablespoons unsalted margarine room temperature, plus more for muffintins

1/3 cup granulated sugar plus more for muffin tins

3 large eggs

1/3 cup potato starch

1/4 teaspoon salt

8 ounces bittersweet, chocolate melted

Pareve whipped cream

In the bowl of an electric mixer fitted with the paddle attachment. Cream the margarine and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in potato starch and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.

Place muffin tin on a baking sheet, bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven, let stand 10 minutes.

To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners sugar and serve with pareve whipped cream, if desired.

Coconut Cups

Macaroon cups:

2 1/4 cups desiccated or shredded coconut

1/2 cup sugar

2 egg whites

Ganache filling:

4 ounces chocolate

1/2 cup margarine (1 stick)

3 egg yolks, lightly beaten

3 tablespoons unsweetened cocoa

Preheat oven to 280 degrees F.

Grease compartments of a non-stick mini muffin pan very well.

Bake for 30 minutes, then let cool completely before removing macaroon cups from the pan. You may need to run a sharp knife around the top edges of each cup to loosen.

For Ganache Filling, melt chocolate and margarine together in the top of a double boiler, and stir to mix. Remove from heat and let cool for 2 to 3 minutes.

Stir in egg yolks while whisking thoroughly to prevent them from cooking. Add cocoa and mix well. Pour mixture while it is still warm into coconut cups and leave at room temperature to set. Store in airtight container.

Pesach Cheese Cake

20 lady fingers

2 tablespoons margarine

2 8oz packages of cream cheese (softened)

1 cup sugar

3 eggs

2 cups sour cream

1 tablespoons vanilla

Preheat the oven to 350 degrees

In a medium bowl use an electric mixer to beat the cream cheese until smooth. Add sugar, eggs, sour cream and vanilla blend well.

pour filling into crust. Bake 30-40 minutes. Turn off oven and leave cheescake for 1 hour to set. Serve chilled

option: you can sprinkle top with 1 cup of chocolate chips before you bake the cake.

Italian Wine Cake

6 eggs, separated

1 1/2 cups sugar

1/2 cup potato starch

1/2 cup matza cake meal

1/4 cup orange juice

1/4 cup sweet wine

juice and grated peel of 1 lemon

pinch of salt

8 ounces chocolate, melted

1 pint fresh strawberries, washed and sliced

In a large bowl, beat the eggs yolks, adding sugar in a slow stream. Continue beating until light and fluffy.

Combine the potato starch and matza cake meal and set aside. Combine the orange juice, wine, and lemon juice and peel. Add the potato starch mixture to the egg yolk mixture alternately with the orange juice mixture, blending thoroughly.

Beat the egg whites with salt until soft peaks form. Gently fold the whites into the egg yolk mixture. Pour this batter into an ungreased 10-inch tube pan. Bake for 40 minutes, or until a toothpick inserted in the cake comes out dry. Remove the cake from the oven immediately invert the pan and let it cool. Loosen the sides and center of the cake with a sharp knife and unmold onto a cake plate. Drizzle with melted chocolate and garnish

Let me know how you like these.

You’re welcome – but please bear in mind that I have NOT made these recipes myself. They sure do look yummy,though.

As soon as I get my pesach cookbooks out, I will look for something bli neder. Do you eat gebrokts? That will make a difference in what I post. We do eat stuff made with matzah meal, but I also have a very good non-gebrokts chocolate cake (more like a brownie).

“My ex would bake some non gebrokt cakes for me to take to work on Chol Hamoed Sukkos, because they are shehakol and don’t require a Sukkah 🙂 “

Clever lady. I have actually been doing that lately for my friend when they come over, whose daughter has celiac disease.

hey oomis, that brownie recipe sounds pretty temptiing… can you post it for us? thanks for the others, hope to try them 🙂

I think anyone can get this right:

4 eggs – mix with a fork (do NOT beat or whip) only until yolks and whites are combined

1 1/2 cups sugar

1 cup oil

1/2 cup cocoa

1/2 cup chopped nuts

3/4 cup potato starch

Mix only until all ingredients are combined. Do no overmix. Bake in a preheated oven at 350 degrees for 45-50 minutes. It comes out better in a tube pan but I usually use a 9×13 and it’s DELISH.

I plan to bake a few of these to have available before and during the “changing over” period so I don’t have to go beserk keeping track of who’s eating what, where.

Oomis-

It was actually my idea.

If she was a clever woman she would have agreed to go to counseling and we might still be married….

does anyone know of a recipe with:

less than 8 eggs

is not a brownie- I repeat not a brownie

taste delicious

easy to mak???

please help as soon as possible

i rather a blondie or something to that sort!!!!

Yoyo, this one is NOT for you;)

Here’s a GREAT MOIST BROWNIE recipe for anyone interested. It was in the Hamodia yrs back and I make dozens of them each Pesach. And they all go in minutes. VERY SIMPLE Def. worth a try!

4 Eggs

2 C. Sugar

10 tsp cocoa

1 C. oil

1/4 C. red wine(I don’t use that much,maybe 3/4 of it with 1/4 water)

3/4 C. potato starch

2 tsp vanilla sugar

beat sugar and eggs and add remaining ingred. beat until well mixed. pour into 9×13 pan lined with parchment paper. bake at 350 degrees for 40 minutes

This recipie is combination of 3 different recipes. I’d love to give credit to each part, but I don’t remember which yeshiva cookbook/newsletter I got them from.

Coffee Ice Cream Roll

Ice Cream

4 eggs

1 C sugar

1 C water

1 teaspoon coffee dissolved in hot water

Cake

6 eggs, separated

6 T sugar

6 T potato starch

Brittle

Assembly

Unroll the cake ? spread the ice cream on top ? sprinkle the brittle ? roll up the cake ? refreeze

thank ya sooo much simchallthetime_- didn’t try it yet but don’t worry plan on before yom tov is over!!!!! can’t wait and it fits all my criterias!!! you are a lifesaver!!

Post your favorite easy yummy Pesach recipe!