Best 18 Layer No Bake Matzo Cake Recipes

MATZO MAGIC BARS

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Grease the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with a strip of parchment paper to overhang on two sides by 2 inches.
• In the prepared baking pan, add the matzo meal, sugar, and salt. Pour the coconut oil over the matzo mixture and gently stir to combine. Then, using a spatula or the flat bottom of a glass or dry measuring cup, pat down the matzo into an even layer to form a crust.
• Top with the dried cherries in an even layer, then top with a layer of your preferred dairy-free chocolate, peanut butter and/or vegan rainbow chips. Sprinkle on the pistachios and coconut flakes. Open the can of condensed coconut milk, pour in the vanilla and stir gently to combine. Pour the condensed coconut milk evenly over the bars.
• Bake until the coconut is toasted and golden all over and the bars are set, 25 to 30 minutes. Garnish with the sprinkles and cool completely in the pan. Chill in the fridge for at least 1 hour before cutting into 16 bars. Store in the refrigerator in an airtight container.

APPLE MATZO CAKE

Steps:

• Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy.
• In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice. Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.

SAFTA MIRIAM'S PASSOVER SEVEN LAYER CAKE

Steps:

• Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. Fold the melted chocolate into the sugar mixture, then fold in the egg whites.
• Pour 1/4 of the bottle of wine into an 8x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. Add more wine to the dish as necessary for soaking.
• Press chopped nuts onto the sides, or sprinkle them on top for garnish. Refrigerate overnight to allow the chocolate and wine to blend flavors.