Passover Tiramisu Cake – dairy or parve

It’s no surprise I am a coffee lover so any dessert with coffee is naturally a winner. After a failed attempt at Passover cookies I was up half the night trying to think what went wrong. While trying to figure it out, a thought popped in my mind of a delicious passover tiramisu cake. I woke up the next morning and began baking. The result was devoured immediately and has received numerous requests for a Passover seder dessert. So I am here to share the recipe for this tasty cake that wills sure be a winner at your seder this year.

Passover Tiramisu ingredients:

The cake is divided into two (or maybe three if you count the coffee). For the cake you will need:

• Eggs
• Sugar
• Potato starch
• Almond flour
• Baking powder
• Salt
• Vanilla extract
• Espresso shot
• Oil

For the cream:

• Heavy cream
• Powdered sugar
• Vanilla extract
• Rum extract

This cake is one of the easiest cake to bake for Passover. To be honest I was always scared of making a cake from scratch for Passover. The thought it would be dry or taste like matzah flour terrified me. So, when the tough of a moist tiramisu cake came to mind the trial and error began.

The first step is to make a simple white cake, then slice it in the middle, top it off with a shot (or two) of espresso and layered the whipped cream. Need step by step? Keep scrolling down.

Instructions for the cake:

In a bowl add all the dry ingredients. The corn starch, sugar, baking powder, salt and almond flour. Mix to combine with a whisk. Next, add the eggs, oil, and vanilla extract. Mix with your whisk until everything is well incorporated.

Oil an 8 inch spring pan and line it with parchment paper. Pour the batter into the pan and bake on 350 for 30-45 minutes or until a tooth pick comes out clean (check the middle of the cake). Once the cake is ready let it rest and cool in the pan. Before opening the spring pan, run a knife along the edge to release the cake from the sides of the pan. Next transfer the cake onto your serving plate.

Tip for transferring the cake: Grab two big spatulas and place them under the cake to assist transferring it onto the plate. Another way to transfer the cake to place it run the spatula under the cake to release it, then place the plate next to the pan and slide it over to the plate.

While the cake is cooling prepare the whipped cream. In a mixer bowl add the heavy cream, powdered sugar, vanilla extract, and rum extract. Mix on high until it reaches a whipped cream consistency.

Once cooled, cut the cake in the middle to create two layers. For an easy cutting use a bread knife.

Next, pour the espresso over the cake, make sure you cover as much of the cake as you can.

Next, top the first layer with half of the whipped cream.

Repeat the steps. Place the second layer face down. Top with espresso and whipped cream. Lastly, dust cocoa powder to cover all the whipped cream.

Notes:

• You can make this cake non-dairy or parve by using a non-dairy heavy cream.
• Make this cake the day before and top it with cocoa powder prior to serving. This allows the coffee to soak in and for the cake to become moist.
• Store the cake in the fridge to keep it fresh for up to a week.

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