Israeli Three Layer Cake is a delicious pareve cake that can be served all year long, even during Passover. This easy cake recipe comes from the Lisner family and was published in the Hebrew Academy cookbook called ‘Rave Reviews’ edited by Morah Peggy Lanton from Montreal.
- 6 eggs, separated
- 6 tbsp. sugar
- 80 grams (about 3 oz.) instant chocolate pudding
- 80 grams (about 3 oz.) instant vanilla pudding
- 250 ml. Nutri Whip (One-8 oz. container)
- 100 grams pareve dark chocolate, cut into pieces (just under 4 oz. or ½ cup) (use chocolate chips, if desired)
Beat egg whites with sugar until stiff peaks are formed. Add the instant chocolate pudding and the 6 yolks and continue to beat maintaining a stiff whip.
Transfer to a lightly greased spring form pan and bake at 350 degrees for 30 minutes. Cool.
Beat the Nutriwhip until it has the consistency of whipped cream. Beat the vanilla instant pudding with ¾ cup water and 1 ½ cups Nutri Whip. Beat well until stiff. Spoon this over the cooled first layer. Cover cake with plastic wrap and refrigerate while preparing the third layer.
In a saucepan, melt the dark chocolate over low heat and stir in the rest of the whipped topping until blended. Remove from heat. Refrigerate this mixture until cooled off. Once cooled, spoon mixture over layer number two.
If desired, garnish cake with chocolate shavings or fresh berries.
Refrigerate cake and serve cold.