Passover Recipes

PASSOVER CAKE (Serves 8-12)

11 eggs, separated
4 cups Hazelnuts, ground
2 cups sugar
4 T. matzoh meal
1 rounded T. potato starch

Beat egg whites until stiff, set aside. In large mixing bowl, beat egg yolks, ground hazelnuts, sugar, matzoh meal and potato starch. Gently fold in beaten egg whites. Slowly pour cake batter into well greased 10" springform pan that has also been sprinkled with matzoh meal. Bake at 350 for 1 hour. Cool completely before removing from pan.

CHOCOLATE RASPBERRY MOUSSE (Serves 8-10)

1/4 cup sugar
1/3 cup red raspberry syrup
4 oz. bittersweet chocolate
2 egg whites
2 cups non-dairy whipped topping

Cook sugar and syrup in a small saucepan over very low heat until sugar is dissolved; do not let it turn brown. Let cool.

Melt the chocolate and add to the syrup. (If mixture seems too thick, add a tsp or two of boiling water or raspberry syrup.)

Beat egg whites until very stiff. Fold chocolate mixture into egg whites.

Fold the whipped topping into the chocolate mixture. Chill well before serving.

RASPBERRY MERINGUE KISSES

3 egg whites
1/8 tsp. salt
3 1/2 T. raspberry gelatin
1 cup mini chocolate bits
3/4 cup sugar 1 tsp. vinegar

Beat egg whites and salt until foamy; add gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Mix in vinegar; fold in chocolate bits. Drop from teaspoon onto ungreased cookie sheets covered with brown paper. Cookies will not spread so may be placed very close together. Bake at 250 degrees for 25 minutes. Turn oven off and leave cookies in oven 20 minutes longer.

SPONGE CAKE

3/4 cup potato starch tsp. almond flavoring
1/4 cup fine matzah meal
1 tsp. fresh lemon rind
1 cups sugar
1 tsp. grated lemon rind
8 eggs
1/4 tsp. salt

Note: where matzah CAKE meal is available, use cup matzah cake meal and cup potato starch in place of above.

Preheat oven to 325 degrees.

Sift together (at least twice) the potato starch and matzah meal. Set aside.

Beat egg whites with salt until foamy; slowly add 3/4 cup sugar, little by little; keep beating until whites are stiff but still shiny. Set aside.

Beat yolks until frothy; slowly add balance of sugar (3/4 cup), beating until very thick. Add lemon juice, lemon rind, and almond flavoring and mix.

Gently fold egg whites into egg yolks.

Slowly sift potato starch/matzah meal mixture over egg batter, folding gently as you sift.

When blended, pour into an ungreased tube pan and bake 1 hour. Remove from oven; immediately turn pan upside down. Cool cake 1 hour before removing from pan.

Makes a good cake for strawberry shortcake!