KOAB Recipe Exchange: Dessert (Krembo Cake)

This is not the first time I’ve written about desserts on my Recipe Exchange posts, so perhaps that says something about me and my dietary preferences?

This week you can share anything you’ve got – pareve or dairy, you take your pick. Personally, I will tell you that there have been times that I’ve served dairy on Shabbat just so I could make a dairy dessert.

If I have to make something pareve, though, I have a new ABSOLUTE FAVORITE, OMG THIS IS SO GOOD dessert. I got the recipe from my good friend Mr. WG (he’s the husband of my really good friend WG).

Mr. WG is Israeli, so he sent me the recipe in Hebrew. But because I love you, I have translated it into English. If you want the Hebrew version, email me.

It’s ever so slightly patchkied, but TRUST ME when I tell you, it is worth your effort.

He calls is the Krembo cake – you know – those Israeli chocolate marshmelloy fluff confections? Maybe you can find them in New York kosher grocery stores, but I’ve only ever seen them in Israel. In any case, the last time I made this, my Shabbat guests said that it tasted like the kosher Swiss rolls and I think there’s something to that as well.

(I’m sorry by the way that I don’t have a picture. I’m clearly not a food blogger at heart. I have to work on that.)

Ingredients

For the Base:

• 6 eggs
• 1/2 cup white sugar
• 1 package of chocolate pudding (the smaller of the sizes)
• 4 T white flour
• 1 T vegetable oil

For the Filling:

• 1 package of vanilla pudding (again, the smaller size)
• 1 cup of milk – optional (I used rice milk to keep it pareve)
• 1 small container of Rich’s Whip — for the Israelis – 250 mL of  ???? ?????

For the Glaze:

• 100 grams of Bittersweet chocolate (I used just shy of 1 cup of pareve chocolate chips)
• 1 T cocoa powder
• 6 T cold water
• 1-2 T of margarine (calls for 2, I used 1)

Instructions

Preheat oven to 350° F (180° C).

Separate the egg whites and whip for 2-3 minutes. Add sugar and continue whipping until peaks form.

Gently fold in the egg yolks, pudding, flour and oil.

Pour into a 9×13 Pyrex (I didn’t have one free, so I used two round 9-inch cake pans, and that was fine, too). Bake until firm – I think it was about 10-12 minutes, but don’t quote me on that.

In a separate bowl, combine vanilla pudding, Rich’s Whip and milk (optional). Pour over cooled cake.

Make a double boiler and melt together chocolate, cocoa and water. Once the chocolate is fully melted, add in the margarine and blend until “glassy”. (I did this in the mircowave, by the way, and it turned out fine.)

Pour glaze over filling and allow it to harden – it takes an hour or two.

Serve… and bask in the glory of your delighted guests.

This recipe feeds a lot. Even I, a big dessert lover, could only eat one piece of this – it’s very sweet and rich. I made two 9-inch cakes out of this and ONE of them served 4 adults and 9 children.

Okay, friends, it’s your turn: What are your favorite dessert recipes?  I can’t wait to see what you’ve got!