Passover Raspberry Cocoa Torte |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From the web site - gebroks Ingredients:
12 ounces ground pecans |
1 1/2 cups sugar |
5 tablespoons matzo meal (cake meal) |
2 tablespoons cocoa |
1/2 teaspoon cinnamon |
6 eggs |
5 ounces raspberry jam |
raspberries (to garnish) |
Directions:
1. Preheat oven to 350.
2. Grease two 9 inch round pans.
3. Combine pecans, sugar, cake meal, cocoa, and cinnamon in a large bowl.
4. In a separate bowl, beat the eggs.
5. Add eggs to pecan mixture and beat until thoroughly combined.
6. Pour into prepared pans and bake for 30 minutes.
7. Remove from pans to cool.
8. Place first cake on serving plate and spread with raspberry jam.
9. Place second cake on top.
10. Arrange fresh raspberries on top.
11. Garnish with mint leaves, dusting of cocoa or confectionary sugar.
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