Passoverbaklavacake Recipes

Steps:

• Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
• In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
• After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.

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.

Steps:

• Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside.
• Mix together walnuts, 3/4 cup sugar, cinnamon, nutmeg, mace, and ginger in a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
• Pour half of the batter into prepared cake pan. Sprinkle over half of the walnut mixture, half of the apples, and raisins. Pour over remaining batter and top with remaining apples; sprinkle over remaining walnut mixture.
• Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.

Steps:

• Preheat oven to 350°F; spray a round cake pan with cooking spray.
• Add sugars, oil, eggs and egg whites to a large mixing bowl.
• Beat at medium until blended.
• Stir in matzoh cake meal and next 5 ingredients and beat until well blended.
• Pour into cake pan and bake for 35 minutes.
• Cool completely on a wire rack.
• Combine syrup ingredients in a saucepan and bring to a boil.
• Lower to simmer and cook 25 minutes until thick.
• Cool completely.
• Pierce top of cake with a fork, pour syrup on top.
• Cover and chill overnight.

Steps:

• Take the matzah out of the water and cover with paper towels for 15-20 minutes or till soft enough to fold.
• Combine the first 4 ingredients with 3 tablespoons of the butter.
• Using an 8" square pan, make layers of matzah and nut mixture ending with a piece of matzah.
• Drizzle top of matzah with 2 1/2 tablespoons of melted butter.
• Bake@ 350 degrees for 25 minutes.
• When almost cool, cut into squares.
• FOR THE SYRUP: Combine all ingredients and the remaining butter (2 1/2 tablespoons) and boil for 10 minutes stirring slowly till thickened.
• When syrup is cool, drizzle over cut squares.