How to Make Passover Raspberry Cake

Passover deserts used to be dull and boring. Not so anymore. This delicious raspberry cake will delight any of your family or guests that you serve during Passover. Even better, it's easy to make. Enjoy!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Nice serving dish
• 2 round pans
• Waxed paper
• Spatula
• Scissors
• 1 jar of raspberry jelly
• 1 1/2 cups sugar
• 8 eggs, separated
• 1 lemon, juice and rind
• 1/2 teaspoon salt
• 1 cup matzo meal
• 2 tablespoons raspberry jelly
• 2 tablespoons crushed almonds (used in the cake batter)
• 2 tablespoons ground nuts (used to top the cakes before baking them)
• 4 tablespoons crushed almonds (to decorate the cake)

1. Beat the egg yolks and sugar until they are light and frothy. Add the juice and grated rind of the lemon, the jelly, the 2 tablespoons crushed almonds and matzo meal. Mix well.

2. In a separate bowl, add salt to the egg whites and beat them until stiff peaks form.

3. Fold the egg white mixture into the other mixture.

4. Cut the wax paper with scissors to line the bottom of the two round cake pans. Pour half of the batter into each pan. Sprinkle the top of the cake mixtures with 2 tablespoons of the ground nuts.

5. Bake the cakes for one hour at 325 degrees. Test the cakes with a toothpick to check if they’re done.

6. After the cakes have cooled for a few minutes, remove them from the pans. Place one cake on a nice serving dish.

7. We’ll be using the raspberry jelly as a filling, or icing, between the two layers of the cake. Spread raspberry jelly all over the top of the bottom layer of the cake, using a spatula.

8. Frost the top and sides of the cake with white frosting. Using the 4 tablespoons of crushed almonds, sprinkle them on the top and sides of the cake.

Tips & Warnings

• Use a cold, glass bowl to get the best peak when beating egg whites
• You can dress it up even more by splitting both of the cake layers and adding raspberry jelly as a filling between these layers, too.

[favefive]

on 12/30/2007 Yummy...I will give this recipe a shot...5 stars for you :)