My Mother’s Passover Cake, Enlightened

 

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For the Cake Preheat the oven to 350°F. Grate the chocolate and set it aside. Place the egg whites in a large, grease-free, stainless steel or glass bowl and let.

Ingredients: 2 ounces bittersweet chocolate 7 egg whites and 2 egg yolks 1 cup sugar, divided in 2 equal parts 1/4 cup orange juice 1 teaspoon Sabra liqueur or vanilla 1 teaspoon lemon juice 1 cup potato starch 1/4 teaspoon salt. Make the Cake Preheat oven to 350 degrees Fahrenheit. Using the steel blade of a food processor, break chocolate into one-inch chunks. Process until fine, about 30 seconds. In a large mixing bowl, beat egg yolks with an electric mixer until light, three to four.

In a large mixing bowl, beat egg yolks with an electric mixer until light, 3. to 4 minutes. Add sugar and water and beat on high speed for 8 to 10. minutes. Combine potato starch and cake meal. Sprinkle over yolk mixture a little at a time (a sifter or strainer will help) and fold in carefully. 3 ounces chilled bittersweet chocolate bar.

1/2 cup almonds (optional) 9 eggs, separated. 1 1/2 cups sugar. 1/2 cup cold water.

1/2 cup potato starch. 1/2 cup cake meal. 1/2 tsp salt.

You need an electric mixer to make this cake but use your processor to grate the chocolate. My Mother’s Passover Cake, Enlightened The original version of this recipe used nine eggs. Norene Gilletz makes a healthier version using only two egg yolks and seven egg whites.

Sabra liqueur is. My Mother’s Passover Cake, Enlightened. The original version of this recipe used nine eggs.

Norene Gilletz makes a healthier version using only two egg yolks and seven egg whites. Sabra liqueur is rich, bittersweet chocolate and orange liqueur produced in Israel. 60 g (2 oz) bittersweet Passover chocolate.

7 egg whites. 2 egg yolks. 1/2 cup cake meal and 1/2 cup potato starch, combined 1/4 tsp. salt crushed walnuts, if desired Spray a tube pan with non stick spray. My mom is just amazing.

After 70+ years of cooking for others, she keeps on coming up with new ideas for yet another delicious dish. Today she gave me this recipe for another soft apple cake (to distinguish them from her passover apple cake and her hard apple cake, my personal favorite). It whips up fast, makes a nice presentation, and freezes well if you dont gobble it down first.

Nearly every year before Passover begins, I get a call from my friend Melanie’s mom. “Hi Shannon, it’s Joan, Melanie’s mom. I need some ideas for a Passover-friendly birthday cake for her.” Luckily, I tend to have a few good ideas for sweet treats on hand for my friend’s loving mother.

List of related literature:

Her recipe inspired me to create this Passover confection.

“The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy” by Paula Shoyer
from The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy
by Paula Shoyer
Brandeis University Press, 2010

While the Temple stood all these elements centred on the Passover sacrifice, and even the eating of the unleavened bread and the bitter herbs was of lesser importance when juxtaposed with the sacrifice, which formed the main part of the festive meal.

“A History of the Jewish People” by Abraham Malamat, Haim Hillel Ben-Sasson, Hayim Tadmor
from A History of the Jewish People
by Abraham Malamat, Haim Hillel Ben-Sasson, Hayim Tadmor
Harvard University Press, 1976

A velvety frosting and tender cake make this Passover dessert rich and decadent enough for any special occasion.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

A Passover version is made by substituting matza cake meal for the flour.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Some ritual foods of the seder plate are present and tasted but not actually consumed.

“Making Sense of Taste: Food and Philosophy” by Carolyn Korsmeyer
from Making Sense of Taste: Food and Philosophy
by Carolyn Korsmeyer
Cornell University Press, 2014

Challah is an egg bread eaten on the Sabbath and on special occasions, while matzo is unleavened bread prepared for Passover.

“Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions [2 volumes]” by Paul Fieldhouse
from Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions [2 volumes]
by Paul Fieldhouse
ABC-CLIO, 2017

remarks: This dish is prepared for Passover, or Pesach, when leavened or fermented food is prohibited for several days, hence the use of matzos crushed into flour.

“Encyclopedia of Pasta” by Oretta Zanini De Vita
from Encyclopedia of Pasta
by Oretta Zanini De Vita
University of California Press, 2009

This makes a nice Passover cake when matzo meal is used in place of bread crumbs.

“The German-Jewish Cookbook: Recipes and History of a Cuisine” by Gabrielle Rossmer Gropman, Sonya Gropman
from The German-Jewish Cookbook: Recipes and History of a Cuisine
by Gabrielle Rossmer Gropman, Sonya Gropman
Brandeis University Press, 2017

In addition, there are other foods that are forbidden, including any foods with leavening (bread, cakes made with baking soda or baking powder) or foods made with even a small amount of a grain product or by-product that is not specifically prepared for Passover.

“Transcultural Nursing E-Book: Assessment and Intervention” by Joyce Newman Giger, Linda Haddad
from Transcultural Nursing E-Book: Assessment and Intervention
by Joyce Newman Giger, Linda Haddad
Elsevier Health Sciences, 2020

When baking these for Passover, dust the baking sheets with matzo cake meal; otherwise you can use flour.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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4 comments

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  • I found this video repulsive. When you said “they don’t do the Jesus thing. ” also, Passover is not all about suffering. It’s also about freedom. Also, Jesus is God. Also, The Eucharist could be the new Passover, that is Jesus Body and Blood.

  • even tho I’m not jewish I find it intresting to watch it I subscribed a couple of week’s ago also can you explain what you believe in and what kosher means(like is kosher vegan) (no hate I just don’t understand since I’m not jewish these cookies look good)

  • Those premade shells! Bless em! My children love tiny puff pastry, and I’m sure would love these too. Love this suggestion, Marion!

  • You bring me back to my childhood SO much. My family is Jewish. We are Pentecostal now. I followed my husband’s faith.
    But this sure does pull on the heart strings. So many great memories.