This cake makes for a great addition to your Passover celebration or as a dessert for any occasion.
Ingredients:
9 extra large eggs, separated
3/4 cup sugar
1/4 cup brown sugar
8 oz pecans, toasted and ground fine
3 1/2 tbsp matzo meal or 2 tbsp flour if not Passover
1/2 tsp salt
Topping:
1 1/2 cup whipping cream
2 tbsp caramel syrup, made with cane sugar
1 tsp vanilla
Method
Mix pecans, matzo meal, salt and set aside. Beat egg whites until stiff and set aside. Beat yolks until sunny yellow color (mousse thick) and add 1 cup sugar. Add nut mixture gradually. Fold in egg whites. Pour mixture into ungreased angel food pan. Bake at 350 degrees for 1 hour. Remove from oven immediately and invert to cool. Remove from pan and split cake horizontally into 2 layers. Frost and fill with whipped cream mixed with caramel syrup to taste, about 2 tbsp. This is available at Starbucks or other coffee stores. Add sugar to taste and add vanilla. Frost and garnish with pecans.
Notes: Kosher for Passover, but good enough for company all year.
