Nostalgic matzah cake for Passover - voila! Food

2023-03-27T07:36:27.711Z

It's not Passover without matzah cake. A simple and easy recipe for the most nostalgic cake filled with festive whipped chocolate ganache. And there is also a vegan fur version. For the full recipe>>

Classic matzoh cake (photo: Walla! system, Michal Levy Alhalal)

No matter how many festive Pesach cakes we add to our recipe database each year, it is not Pesach without matzah cake - a nostalgic cake with the taste of childhood with layers of whipped chocolate ganache in between, which make every bite of it a pleasure.

This is exactly the cake you can't stop straightening.

For more recipes for Passover

For more desserts for Passover

if you make it especially tall, it easily takes the role of the star of the holiday and even without trying too hard.

Michal Levy Elhalal is a mother of three daughters, a professional cook and recipe writer, and the author of three cookbooks.
To see what else she cooks, you can go to her recipe blog Michi, or her Instagram page.

Nostalgic.

Matzah cake (photo: Walla! system, Michal Levy Alhalal)

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Matzah cake (Photo: Michal Levy Alhalal)

Ingredients

- 6-8 unleavened bread
- ½ cup milk or vegetable milk
- ½ buckwheat
For whipped chocolate gash:
- 200 grams dark chocolate roughly cut or broken into cubes
- 50 grams of milk chocolate, roughly cut or broken into cubes (for the fur, you can replace it with bitter)
- 2 boxes of 38% sweet cream or vegetable cream (500 ml)
- 1 tablespoon cognac or rum (optional)
- 1 tablespoon instant vanilla pudding
- ½ cup milk (120 ml)
For the conversion table click here >

Preparation

How do you make matzah cake?

1
For the chocolate ganache:
In a medium-sized pot, cook cream and chocolate together over medium heat while stirring until the chocolate is completely melted.
Alternatively, you can melt in the microwave in pulses and mix in between.
2 Add the alcohol and mix.
Transfer to a storage container and refrigerate for at least 3-4 hours or until completely cool.
3 Transfer the cold chocolate batter to the mixer bowl with the whisk attachment, add the instant pudding powder and the milk and whip to a firm whipped cream at high speed for about 2-3 minutes (be careful not to over-whisk).
4
Assembling the cake:
pour the milk with half a cup of water into a large flat bowl and lightly dip the first matzah in the liquid.
Place the matzah on a square plate, spread 3 spoonfuls of the whipped ganache on it, so that it covers the matzah.
Dip another matzah in milk and repeat the process until there is only filling left to cover the top.
5 If you want, sprinkle candies on top.
Cool in the refrigerator for at least an hour before serving.
Storage:
3-4 days in the refrigerator, fully covered is recommended.