Easy enough to make in less than an hour with only 2 bowls,
elegant
enough to serve on yom tov, sheva brochos and bar
mitzva, delicious
enough to eat anytime, anywhere! This recipe is for a large
pan.
First - separate 9 eggs. Make sure there's
no water
whatsoever in the egg white bowl, as even one drop of water
will prevent
the whites from fluffing up properly. Set aside whites.
Put the egg yolks in one bowl and add:
400g of melted unsalted margarine (upto half
may
be oil)
2 cups of sugar.
MIX
Add 5 cups flour (you can substitute 2 cups
of whole
wheat flour for two of the white flour)
2 packages vanilla sugar, pinch salt
1 & 1/2 packages baking powder (4-5
teaspoons)
MIX
This will have the consistency of playdough
(really).
Put half of the dough onto the (lined) baking pan and slowly
push
it from the center outwards until covers the pan and goes up
the edges
about a centimeter. (Gently and patiently are the two key
words.)
Now add to the half dough that is still in
the bowl:
1 & 1/2 cups orange juice
8 tablespoons cocoa
2 teaspoons coffee (liquid)
1 teaspoon vanilla
MIX and spread over the first layer.
Bake at 350 for 20 minutes.
*
While it's baking, take the cleaned and
dried! beaters
and whip the egg whites until they peak. Slowly sprinkle in,
as you
beat, 1 cup sugar and 1 1/2 cup coconut.
When the first part of the cake comes out of
the
oven, pour the egg white mixture over it and bake for another
10-15
minutes or until just getting brown around the edges.
Enjoy.
*
And now for a dairy recipe. Tired of the
sweet dairy,
try this tangy one:
QUICHE LORRAINE
9" unbaked pie crust
1 tsp butter
1 medium onion, finely chopped
1/2 cup grated hard yellow cheese
2 eggs, slightly beaten
1 cup milk
1 cup cream, parve cream or sour cream
nutmeg
1/2 tsp salt
1/4 tsp pepper
Line pie pan with pie crust. In saucepan
heat butter.
Add grated onion for 5 minutes and remove with slotted
spoon.
Cover pie crust with fried onions and 1/4
cup grated
cheese.
In mixing bowl, combine remaining cheese,
eggs, milk,
cream, nutmeg, salt and pepper and mix well. Pour over dough.
Bake
at 450 degrees for 15 minutes. Reduce heat to 350 degrees for
15 minutes
longer.
Can be frozen before baked.
