Matzoh Cake

Matzoh Cake with Sprinkles

(makes one layer cake)

For the Chocolate Frosting (needs to be made at least one day ahead)

4 oz bittersweet chocolate chopped

3/4 cups water

2 cups sugar

4 tablespoons cocoa powder

4 sticks unsalted margarine

2 tablespoons of vanilla extract (if you like you can add 2 tablespoons of rum extract too)

4 egg yolks

For Assembly

2 cups Manischewitz wine

Room temperature chocolate sauce from day before

10-12 wet Matzohs

Sprinkles for decoration

1. Melt the first 5 ingredients in a pot until dissolved. In a separate bowl whisk the vanilla and yolks together. Temper the egg mixture by pouring some of hot chocolate mixture into the yolks slowly. Then add the yolks back into the hot chocolate mixture.

2. Refridgerate over night and assemble the matzoh cake the next day.

3. Take chocolate sauce out of fridge and let it come to room temperature.

4.To assemble the cake wet a 10-12 matzohs with water and place underneath a clean kitchen towel so it stays moist. Place one matzoh on a plate and sprinkle it with Manischewitz wine using a spoon and then spread the chocolate sauce over the matzoh. Repeat this step until all layers are used. On the top layer spread chocolate sauce and sprinkles!

Mandel Broit with Almonds

Mandel Broit with Almonds

1 1/2 cup ground almonds

1 1/2 cup cake meal (you will need extra cake meal for dusting)

1 tablespoon baking powder

1 teaspoon of salt

4 large eggs

1 1/2 cups sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 tablespoon orange and lemon zest (can be omitted if you'd like)

1/2 cup mini chocolate chips (optional)

egg wash (1 egg and water)

Mix together cake meal, ground almonds, baking powder, and salt in a large bowl. In another bowl beat the eggs with sugar until pale yellow. Add oil and vanilla into the egg mixture and then add slowly into the dry ingredients. Fold all together. Dough will be very sticky, so add more cake meal until you are able to manage the dough with your hands. Sprinkle more cake meal on marble surface and form dough into 4 logs about 2 inches wide. Brush logs with egg wash and bake at 350 degrees for 40 minutes until golden brown. Cut logs into 1 inch slices when warm, let cool completely and enjoy!!

**If you want your mandel broit to be more crunchy you can bake the cookies again, after they are sliced, for another 20-30 minutes until edges are crisp. Then you will have more of a biscotti-like cookie.

Gefilte Fish

Gefilte Fish in the making....

Underneath all that fish skin, head, and bones is a lot of sliced onions and carrots.

Ground white fish, matzah meal, eggs made into patties and boiled on top of the fish bones.