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Not-Too-Much Potchke Fancy Cake (P, TNT)
Source: English Yated, Recipe by Rifka Goldberg
Yield: about 2 dozen bars

9 eggs, separated
400 grams of melted unsalted margarine
2 cups sugar
5 cups flour (you can substitute 2 cups of whole wheat flour for 2 of the white flour)
2 packages vanilla sugar
Pinch salt
1-1/2 packages of baking powder (4-5 teaspoons)
1-1/2 cups orange juice
8 tbsp. cocoa
2 tsp. coffee (liquid)
1 tsp. vanilla

9 egg whites (from above)
1 cup sugar
1-1/2 cups coconut

Make Cake:
Make sure there's no water whatsoever in the egg white bowl, as even a drip of water will prevent the whites from fluffing up properly. Set aside whites.

Put the egg yolks in one bowl and add the melted unsalted margarine (up to half may be oil) and the sugar. Mix. Add flour, vanilla sugar, salt and baking powder. Mix. This will have the consistency of Play-Dough (really).

Put half of the dough onto a lined oven size pan and slowly push it from the center outwards until covers the pan & goes up the edges about a centimeter. (Gently and patiently are the two key words.)

Now add to the half dough that is still in the bowl the orange juice, cocoa, coffee, and vanilla. Mix and spread over the first layer. Bake at 350°F for 20 minutes.

Make Topping:
While it's baking, take the clean and dried beaters and whip up the egg whites until they peak. Slowly sprinkle sugar in, as you beat, and add the coconut.

When the first part of the cake comes out of the oven, pour the egg white mixture over it and bake for another 10-15 minutes or until just getting brown around edges.

Poster's Notes:
Feedback from Raya Tarab, Z'L: I made this cake in 9"x13" pan with half the quantities (for eggs I used 4 extra large). Makes a very good cake to cut to bars. Very tasty and easy to make and a great pareve dessert.

Posted by Shany Stefansky

Nutritional Info Per Serving: N/A