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Meringue Layer Cake
This recipe is kosher for Passover.
Meringue Layer Cake A Taste of Pesach | Pareve
1 hour, 50 minutes 35 minutes
1 hour, 15 minutes
12 to 16 servings

Make this Passover-friendly pareve meringue layer cake by layering chocolate meringue with chocolate cream and plain nondairy dessert topping.

Ingredients
  • Meringues:
  • 6 egg whites
  • ¾ cup sugar
  • 8 oz. ground almonds, roasted and cooled
  • 2 (3.5-oz.) bars good-quality pareve chocolate (not baking chocolate)

    Chocolate Cream:
  • 8 oz. baking chocolate
  • 2 sticks margarine
  • 1 Tablespoon boiling water
  • 1 Tablespoon coffee
  • ½ cup confectioners’ sugar
  • 1 Tablespoon vanilla sugar
  • 2 eggs

    Whipped Cream Layer:
  • 1 (8-oz.) container non-dairy dessert topping, not whipped

Instructions
  1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper; use a pencil to mark two 7-inch circles on the back of each sheet of parchment paper OR grease four 9” round pans.
  2. Using an electric mixer on high speed, beat egg whites with sugar until stiff peaks form. Fold nuts into egg white mixture.
  3. Use a spatula to spread batter over the marked circles, filling them completely OR spread batter in prepared round pans.
  4. Bake for 1 hour. Cool completely. Remove from pans; set one meringue aside.
  5. Melt good quality pareve chocolate in a double boiler. Pour evenly over the 3 remaining meringue layers.
  6. Prepare the chocolate cream: In a saucepan over low heat, combine baking chocolate, margarine, water, coffee, confectioners’ sugar, and vanilla sugar.
  7. Cool somewhat so that eggs won’t curdle. Add 2 eggs while stirring constantly. Allow to stand and thicken.
  8. Spread chocolate cream evenly over melted chocolate on the 3 meringue layers.
  9. Prepare the whipped cream: Using an electric mixer, beat defrosted cold topping on high speed. Spread on top of chocolate cream on the 3 layers.
  10. Stack layers to assemble cake, ending with reserved meringue. For a more decorative look, reserve some topping and press over top layer through a pastry bag fitted with a large star tip.
  11. To serve, cut with a very sharp knife.