Krembo Cake

• doses: Serves about 12 people
• tempo total: 27 minutes

Ingredientes

For base

6 large room temperature eggs (super important)

1/4 cup granulated sugar

1 packet (80 grams) Osem chocolate pudding or any pudding brand of choice

For cream center

2 cups heavy whipping cream (can be made with Parve whipping cream)

3/4 cup of milk (use alternative milk for Parve)

1 packet (80 grams) Osem vanilla pudding or any pudding brand of choice

For chocolate topping

2 full cup of semi sweet chocolate chips

2 tbsp. coconut oil

Instruções

Preheat the oven to 350°F.

Separate eggs and place the whites in your mixer bowl and keep the yolks.

Using a mixer with a whip attachment, whip egg whites on low until slightly foamy. Increase speed to medium and gradually add sugar, whipping until peaks form (about 5 minutes).

Remove from the mixer, add egg yolks gradually, then fold in pudding.

Spray your parchment paper and pour the batter, smoothing the top. Bake for 17 minutes.

Wash and dry the mixer bowl and attachment. For the cream filling, combine heavy cream, milk, and vanilla pudding. Mix on low, then increase speed to medium and finally high for about 5 minutes until you have a beautiful, thick cream.

While the cake is still warm, gently roll it short side in. This method will help the cake. Keep a rolled shape while cooling.

Spread the cream over the cake, ensuring even coverage leaving about 2 inches on one side without the cream. This will help so that the cream won’t ooze out while rolling.

Prepare the chocolate topping by melting chocolate chips and oil in the microwave in 30-second increments (about 2 times) until completely melted.

For best results place your cake on a wire rack over baking sheet and pour your chocolate sauce over the entire cake.

optional: pipe dollops of cream on top of your chocolate and dust with cocoa powder.

Keep refrigerated! Chocolate will harden, if you’d like a softer topping, allow the cake to come to room temperature or cut with a warm knife.

Chag sameach 🌸