Safta Miriam’s Passover Seven Layer Cake: A Legendary
Safta Miriam’s Passover Seven Layer Cake is a traditional flourless dessert made specifically for the Jewish holiday of Passover. Instead of wheat flour, the cake layers are prepared with finely ground nuts such as walnuts or almonds, creating a soft yet slightly textured sponge. Each thin layer is baked separately and stacked with rich chocolate cream, whipped filling, or jam. The cake is then coated with chocolate glaze or frosting, creating an elegant and impressive dessert. Despite its impressive appearance, the ingredients are simple and holiday-friendly. Served chilled and sliced carefully, it makes a beautiful centerpiece for Passover celebrations.
Ingredients
For the Cake Layers
- 6 large eggs, separated
- ¾ cup sugar
- 2 cups finely ground walnuts or almonds
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
For the Chocolate Cream Filling
- 200 g dark chocolate, melted
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Chocolate Glaze
- 120 g dark chocolate
- 3 tbsp butter
- 2 tbsp honey or sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking trays or cake pans with parchment paper.
- In a bowl, beat egg yolks with half the sugar until thick and pale.
- Add ground nuts, cocoa powder, vanilla extract, and salt to the yolk mixture.
- In a separate bowl, beat egg whites until soft peaks form, gradually adding the remaining sugar.
- Gently fold the whipped egg whites into the nut mixture until combined.
- Spread thin layers of batter onto parchment circles and bake each layer for 6–8 minutes until set.
- Whip cream with powdered sugar and vanilla until soft peaks form, then fold in melted chocolate.
- Melt chocolate, butter, and honey together and pour over the assembled cake.
- Place the first cake layer on a serving plate, spread chocolate cream on top, and repeat until all layers are stacked.
- Refrigerate for 2 hours before slicing.
Notes
- Use finely ground nuts for smoother cake layers.
- Ensure eggs are at room temperature for better volume.
- Bake layers separately for even thickness.
- Parchment paper prevents sticking.
- The cake tastes even better after chilling overnight.
- Use kosher-for-Passover chocolate.
- A serrated knife helps cut clean slices.
- Keep refrigerated until serving.