Passover krembo cake

For the bottom layer:

• 3 tbsp. cocoa powder 

• 1 Osem vanilla instant pudding 

• ⅓ cup sugar 

• 1 ½ tsp. baking powder 

• 5 eggs, separated 

1. Preheat the oven (360°)

2. Place the whites in a mixer bowl and beat until foamy. 

3. Keep beating while adding the sugar. 

4. When it’s thick and white, add the yolks and blend for 1 minute.

5. Add the pudding and baking powder and blend gently. Transferred to a greased cake pan. 

6. Bake for 25 minutes. Let it cool off. 

For the middle layer (cream)

• 1 ½ cup heavy whip cream 

• 3 tbsp. powdered sugar 

• 3 tbsp. vanilla instant pudding 

• ¼ cup milk 

1. Place the cream in a mixer bowl and start whisking on medium speed. 

2. Add the rest of the ingredients and whisk till a soft but stable cream forms. 

3. Spread the cream over the baked cake. Cover and put in the fridge for at least 6 hours. 

For the top layer (ganache)

•  1 cup good quality chocolate chips 

• 1 cup heavy whip cream 

1. In a small saucepan heat the cream but don’t boil it. 

2. Add the chocolate and remove from the heat. 

3. Stir till the chocolate completely melts. 

4. Let it cool off. Pour over the cake and refrigerate.