No-bake matzo cake
Description
The baking is simple and quick. The cake will be even softer and juicier if you add finely chopped tangerines to the cream. They pair perfectly in flavor with this delicate buttercream.
Instructions
- 1
Step 1
The most important thing in this recipe is to prepare the cream properly. For this, take a large saucepan, mix eggs and butter with sugar in it. Then add flour and starch, mix well.
- 2
Step 2
Pour 600 ml of milk into this saucepan and place it over low heat. Cook the cream, stirring constantly, until it reaches the consistency of very thick sour cream.
- 3
Step 3
When the cream has cooled, pour in the remaining milk and add vanilla. Mix well and let it sit for 10 minutes, then mix again. Line the cake mold with plastic wrap to prevent the cream from spreading. Place matzo sheets on the bottom, alternating them with layers of cream. Don't skimp on the cream between layers, otherwise the cake will turn out dry. The top layer can be sprinkled with crushed matzo crumbs. Cover the assembled cake with plastic wrap and refrigerate for 24 hours. After that, it will be ready to eat.
- 4
Step 4
Before serving, remove the cake from the mold onto a plate and peel off the film. Cut the cake into portion pieces. Decorate it with berries, fruits, or grated chocolate.