Passover Desserts

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Banana Passover Sponge Cake

Chocolate-Pine Nut Meringue Smooches

 

 

* Exported from MasterCook *

 

Banana Passover Sponge Cake

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

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7 eggs

1 cup sugar

3/4 cup cake meal

1/2 teaspoon salt

1/4 cup potato starch

1 cup chopped walnuts

1 cup mashed bananas -- (about 2 ripe)

1/2 teaspoon vanilla

 

Beat yolks with sugar until creamy. Add the mashed bananas, beat well.

Whip egg whites until stiff (in different bowl). Add cake meal, potato

starch and salt to yolk mixture. Fold in egg whites into this mixture. Add

flavoring fold in gently. Bake at 325 F. for an hour --more or less--. Use

an angle food cake pan.

 

Cool upside down for about 30 minutes or until cooled. Cut in half with

knife. Ice with real whipped cream or

cool whip. Top with bananas and a few walnuts.

 

 

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Per serving: 291 Calories (kcal); 13g Total Fat; (38% calories from fat);

9g Protein; 38g Carbohydrate; 164mg Cholesterol; 182mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 2

Fat; 1 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Chocolate-Pine Nut Meringue Smooches

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Desserts Oct '97

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large egg whites (at room temperature)

1/8 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

1 teaspoon vanilla extract

1/3 cup pine nuts -- toasted

2 ounces bittersweet chocolate -- finely chopped

 

Preheat oven to 250º. Beat egg whites and salt at medium speed of a mixer

until foamy. Add cream of tartar; beat until soft peaks form. Gradually add

sugar, 2 tablespoons at a time, beating at medium-high speed until stiff

peaks form. Add vanilla; beat well. Fold in pine nuts and chocolate.

 

Cover a baking sheet with parchment paper. Spoon egg white mixture into 16

mounds on prepared baking sheet. Bake at 250º for 1 hour or until dry to

touch. (Meringues are done when the surface is dry and can be removed from

paper without sticking to fingers.) Turn oven off, and partially open oven

door; leave meringues in oven 30 minutes. Remove from oven; carefully

remove meringues from paper. Store meringues in an airtight container up to

3 days.

 

Description:

" These are traditionally served at Passover, when flourless desserts

are the rule. "

Source:

" Cooking Light, October 1997, p.122 "

Copyright:

" © Cooking Light "

 

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Per serving: 88 Calories (kcal); 3g Total Fat; (32% calories from fat); 2g

Protein; 14g Carbohydrate; 0mg Cholesterol; 31mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 1 Other Carbohydrates

 

NOTES : These are traditionally served at Passover, when flourless desserts

are the rule. The meringue can be very sensitive to humidity, so it's best

not to make them on a damp day.

Nutr. Assoc. : 3855 0 0 0 0 1126 0