Prince Albert Cake
Matzo Chicken Pie
Easter Fresh Ham
Ragout with Herbs
Joan Nathan's Prince Albert Cake
Cookbook Author, Jewish Cooking in America, the Jewish Holiday Baker,
The Jewish Holiday Kitchen, The Children's Jewish Holiday Kitchen,
An American Folklife Cookbook, The Flavor of Jerusalem; (Schocken)
"The seder meal is one of the most difficult to prepare, but one I do with the most joy.
This meal-is special because it is the biggest connection with my culture and heritage."
In an electric mixer fitted with the paddle or by hand in a large bowl,
cream the butter with half the-sugar, adding the egg yolks one at a time
to the mixture and beating a few seconds after each-addition.
In a separate bowl, beat the egg whites until stiff,
while gradually adding the remaining 1 cup sugar.
Melt the 9 ounces of bittersweet chocolate in the top
of a double boiler over simmering water.
Cool-and slowly beat the chocolate into the egg mixture.
Gently fold in the egg whites.
Preheat the oven to 350 degrees F.
Oil a 12 by 18 inch baking pan, line it with baking parchment
that has been oiled and sprinkled with the matzah cake meal.
Spread 2/3 of the cake batter evenly-in the pan and bake on
the middle rack for 30 minutes. Cover the remaining batter
and refrigerate. Remove the cake from the pan
and let it cool completely, cut horizontally, into 2 layers
and spread-the top of the bottom layer
with half the refrigerated batter.
Cover the batter layer with the top layer-of the cake;
then spread on the rest of the batter.
Garnish with the grated chocolate.
Refrigerate until ready to serve.
When cutting use a knife dipped into hot water
and cut into 3 inch-squares.
Serves: 24 squares (D or P)
- 1 1/2 cups (3sticks)
- + 2 tablespoons unsalted butter,
- or parve maragine, at room temperature
- 2 cups sugar
- 10 large eggs seperated
- 9 ounces bittersweet chocolate, broken into pieces
- 1 tablespoon matzah cake meal
- 3 ounces bittersweet chocolate for grating