LIGHT, VERSATILE & EASY PASSOVER DESSERT RECIPES

SARINA ROFFÉ

EVERY FAMILY HAS A GO-TO RECIPE (OR TWO OR THREE) THAT IS A TRADITION IN THEIR HOME. FOR MY FAMILY THE RECIPES ARE STRAWBERRY FLUFF, MY MOTHER RENEE’S NUT CAKE, AND MERINGUE COOKIES. THE STRAWBERRY FLUFF WAS MY SISTER-IN-LAW ESTHER MISSRY’S CONTRIBUTION TO OUR FAMILY DESSERTS MANY YEARS AGO, AND I HAVE PASSED IT ON TO MANY FOLKS.

I love it because after the Seder and a heavy meal, you need something very light for dessert. The meringue cookies are easy to make and pack in lunches as a snack. They are versatile, in that you can substitute nuts for the grated chocolate.

My mother’s nut cake makes a large cake, so often I divide it into two or three smaller cakes. The foundation of the cakes is what’s important, as most Passover cakes follow the same principles. You need a high-speed mixer and the baking pan of your choice. All of these cakes involve separating eggs and folding—so getting the techniques mastered is essential for a good cake.

The first four ingredients stay the same—eggs, sugar, cake meal, and potato starch. Basically, you separate the eggs. Whip the whites, then slowly add the sugar until it is shiny and firm when you lift the beater. Pour this into a very large bowl. Then you whip up your yolks until thin and lemon colored. Add what the recipe calls for, sometimes a little more sugar, and pour this into the whites. Finally, you will then take your cake meal and potato starch and fold it all together.

Almost all Passover cakes follow these same steps with some variations—the number of eggs, and the additives, such as vanilla or other flavorings. Some add nuts to the cake mixture, some chocolate, some lemon and orange rind. The basic recipe can be made in a tube pan, a rectangular pan, or two round pans. Always line your pan with parchment paper and cooking spray for easy removal.

If using two round pans, you can be creative about a filling in between the two layers for a nice high cake. You can mix whipped cream with your favorite preserves for a refreshing layer cake.

If baking your cake in a tube or Bundt pan, you can also do layers. Pour half the batter in the pan, then put a layer of cut up apples, nuts, sugar and cinnamon mixture in the middle. Then top with the other half of the batter and a topping of nuts, sugar and cinnamon.

Meringue Cookies with Chocolate
My mantra is homemade is always better. It’s very easy to buy cakes and cookies, but they never taste as good as homemade. These cookies are great as a dessert, snack, and to put in lunches.

Ingredients
• 2 egg whites
• ¾ cup sugar
• ½ cup grated chocolate
• ¼ teaspoon salt
• Variation: Use ½ cup of chopped nuts instead of chocolate.

Directions
Beat egg whites with salt on high speed of electric mixer until stiff, not dry. Gradually beat in sugar, 2 tablespoons at a time. Continue beating until mixture holds shape when you lift a spoon. Fold in chocolate. Line tray with parchment paper. Shape dough with teaspoon into small puffs and place on tray. Bake at 300˚ for 25 minutes. Remove immediately. May be stored for up to 2 weeks in sealed container.

Renee’s Nut Cake
This cake gets all its flavor from the nuts. Like all Passover cakes, once you have the base, you can substitute other things. Try this recipe using grated semi-sweet chocolate instead of nuts, or layering it with a mixture of chopped walnuts mixed with cinnamon and sugar in the middle or on top.

Ingredients
• 1 dozen eggs, separated
• 14 oz. sugar
• 1 cup oil
• 1 cup cake meal
• Pinch of salt
• 1 lb. chopped walnuts

Directions
Beat yolks with ½ cup sugar until thick and lemon colored. Add oil and mix well. Beat egg whites until stiff. Add remaining sugar slowly and continue mixing until stiff. Set aside.

Fold yolks into egg whites. Add cake meal and chopped nuts. Pour into a greased 10×14” oblong pan or tube pan. Bake at 350° for 1 hour.

Strawberry Fluff
This dish is very light and easy. It‘s great after a heavy meal.

Ingredients
• 2 egg whites
• Pinch of salt
• ½ cup sugar, scant (don’t pack cup)
• 1 pint strawberries, washed

Directions
Using the large bowl of electric mixer, beat 2 egg whites and a pinch of salt until stiff. Gradually add 8 tablespoons of sugar, beating constantly.

Slice one pint fresh strawberries. Add to egg whites and continue beating for 10 minutes. Spoon into one large bowl or individual bowls. Place in freezer. Serve frozen.

Sarina Roffé is author of Backyard Kitchen – Mediterranean Salads, Backyard Kitchen – The Main Course and the creator of the Sarina’s Sephardic Cuisine cooking app.