How To make Viennese Choch. Torte Passover
8 Eggs seperated
1 c Sugar
2 oz Semisweet choch melted coold
1/4 c Fresh orange jice
1 ts Grated orange rind
2 c Ground walnuts
1/3 c Cake meal
1/3 c Potatostarch
2 Oranges peeled sectioned
ORANGE FILLING:
10 oz Jar Apricot preserves
1 Orange peeled and section
CHOCOLATE GLAZE:
1/2 c Orange juice
6 oz Semisweet chocolate broken
Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2 in high. Beat egg yoks with 1/2 c sugar until very thick. Blend in chocolate, orange juice and rind. Mix 1c nuts with cake meal and potato starch. Fold into yolk mixture. With clean dry beaters, beat whites untill foamy. Gradually beat in remaining 12 c. sugar untill stiff peaks form. Gently fold yolk mixture into beaten whites. Turn into tube pan and bake 55 to 60 min., untill cake tests done. Invert pan on rack and let cake hang untill completely cool. Remove from pan and slice cake in half horizontally. Spread orange filling over top of bottom half. top with second layer. Coat cake with glaze. Garnish with remaining 1 c. nuts and the orange sections. Orange filling melt preserves; stir in orange sections. cool 5 min. Chocolate glaze heat orange juice. remove from heat, add chocolate, stiring until melted smooth. cool 5 min.
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INGREDIENTS :
This is three or more portions depending on how big you cut them up!!!
For the entire recipe it's 4sp!! So you might want to eat the whole thing!! I do!! Lolololo????❤️????
1 slice of Matzah 3sp (I used Yehuda but any one is fine!)
3tbs ultra light cool whip 1sp
1/2 to whole banana or any fruit is optional
Sprinkle of cocoa sugar or just cocoa (optional)
Optional :
Add any nuts or seeds
Sprinkles
PB2
Jam
Sugar free syrup
Coconut
Sugar Free Chocolate chips
Sugar free Syrup (any flavour)
DIRECTIONS:
Slice matzah in half, quarters or thirds.
In a bowl add cool whip and cocoa and mix
Add to sliced matzah and slice banana or other fruit, nuts, and cover with the other matzah slice
Eat immediately or keep in a sealed container in the freezer up to a week!
If they are too hard to eat after frozen allow a few minutes (no more!) to defrost!
ENJOY!!❤️????
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Danielle's got another mystery box challenge—just in time for us to all take on our own! Raiding the pantry has never been this fun, creative, or delicious! See what she does with her mystery box this time!
Get the recipe:
1 and 1/2 pounds ground beef
1 cup grated Yukon gold potato
1 egg, lightly beaten
1 tablespoon Tuscanini Tomato Paste
salt to taste
pepper to taste
Gefen Almond Flour
2 tablespoons neutral oil
1 (9-ounce) package dried apricots, diced
1 yellow onion, sliced
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Get the App from Google Play:
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A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3/4 c : Matzo Cake Meal
8 lg : Eggs
2 c : Raspberries, Divided
1/4 c : Red Raspberry Jam
1 1/2 oz : Ground Almonds, Divided
1/2 c : Granulated Sugar, Divided
2 tb : Plus 2 Tsp Margarine,
2 oz : Semisweet Chocolate Chips
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Start Pesach prep knowing you've got dessert taken care of with this sweet, easy, strawberries and cream pie! Make it any flavor you like—or, if you're feeling adventurous, try Esty's favorite versioin of this pie, topping the strawberry jam with balsamic glaze!
Get the recipe:
2 boxes Gefen Vanilla Cookies
1/4 cup chilled coconut oil
16 ounces whip topping
1 package instant vanilla pudding mix
1 jar Tuscanini strawberry jam, divided
chocolate syrup or balsamic reduction (optional)
Get the full recipe here:
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