Moroccan Passover Torte Recipes
MOROCCAN PASSOVER TORTE
Intoxicating orange and coconut flavors, a light and perfect dessert for after a seder. It is pareve. If you want to, add whipped cream to the top. From Joan Nathan.
Provided by Susiecat too
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F
- In the bowl of an electric mixer, beat the egg whites with 1/2 cup sugar until the mixture holds stiff peaks.
- Without washing the beaters, beat the eggs yolk in a small bowl with the rest of the sugar until light and fluffy.
- Add the yolks to the whites but do not stir.
- Add the walnuts and gently fold the ingredients together.
- Do the same with the coconut, one cup at a time.
- Pour the cake batter into a greased 9-inch spring form pan, and bake for 45 minutes until lightly brown on top.
- Remove from the oven and allow to cool.
- Mix together the orange juice and orange liqueur. Pour over the cake while it is still in the pan.
- When the cake has cooled, place it in the refrigerator until it is time to serve.
- Just before serving (add whipped cream here, if desired) garnish with bittersweet chocolate shavings.
- Store in the refrigerator.
PASSOVER CHOCOLATE TORTE
Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about.
Provided by NIBLETS
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
- Melt margarine and chocolate over low heat. Stir until smooth and let cool.
- In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
- Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
- Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
- Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 25.7 g, Cholesterol 77.5 mg, Fat 21.5 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 116.9 mg, Sugar 22.6 g
GRASSHOPPER TORTE
Make and share this Grasshopper Torte recipe from Food.com.
Provided by CookKelly
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine crumbs and margarine.
- Reserve 1/2 cup for topping.
- Press remaining crumb mixture onto bottom of 9-inch spring form pan.
- Combine marshmallow creme, milk and creme de menthe, mixing with electric mixer or wire whisk until well blended.
- Fold in whipped cream.
- Pour over crust.
- Sprinkle with reserved crumbs.
- Freeze.
- Variation: Increase milk to 1/4 cup.
- Substitute a few drops peppermint extract and green food coloring for creme de menthe.
Nutrition Facts : Calories 383.9, Fat 25.5, SaturatedFat 12.8, Cholesterol 66.1, Sodium 219.7, Carbohydrate 35.8, Fiber 0.8, Sugar 17.9, Protein 2.8
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