Around the world Jews are focusing on Passover. The grocery stores are filling with huge packages of matzo, potato starch and other specialty foods for the holiday. At our house the annual discussions have begun. Which recipe did we like last year? Or, hate, for that matter? Did we find a new product we liked? (We still can't find a salad dressing we like). But, in our house of course, the most important discussion is what desserts we will serve.
Maybe you are wondering just how many options there can be for Passover desserts, but let me assure you, Passover desserts are NOT limited to coconut macaroons, meringues, or flourless chocolate tortes. We enjoy a can or two of macaroons over the course of Passover, and I have a candied ginger meringue cookie that will knock your socks off! It's just that there are more options out there! But please, do NOT include the pre-packaged mass marketed cakes that were made who knows when on your dessert list!! Take the same amount of money and apply it to some basic ingredients to make a great homemade dessert.
Here is a recipe for a Walnut Torte with Coffee Cream. This is my favorite Passover dessert! The original recipe came from the Epicurious Website. I have modified it to be non-dairy since most people serve meat for the Seder meal, but if you prefer to serve dairy, the original recipe is here.
Kosher for Passover Walnut Torte with Coffee Cream
(use only Kosher for Passover ingredients)
* 5 ounces ground walnuts or 1 cup plus 6 tablespoons walnuts, ground as recipe instructs
* 4 large eggs, separated
* 1/2 cup sugar
* 1 cup chilled heavy whipping cream
* 3 tablespoons powdered sugar
* 1 teaspoon instant coffee crystals dissolved in 2 teaspoons parve whipping cream
* 3/4 teaspoon vanilla extract
* Walnut halves, optional
1. Preheat oven to 350°F. If using ground walnuts skip step 2.
2. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty.
3. Spray with non-stick spray, bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
4. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
5. Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Arrange walnut halves in pattern, if desired. Cut cake into wedges.
