The Jew And The Carrot

Red Velvet Macaroon Cake Is for Lovers

By Molly Yeh

  • Print
  • Share Share

There is a sad truth about Passover: Its dessert always falls short. Hanukkah has donuts, Purim has hamantaschen and Rosh Hashanah has honey cake. Poor Passover has no signature sweet.

Perhaps you’ve put in the extra effort to make a kosher for Passover cake for your Seders past, but if you’re like me, you’ve never found one you love enough to sacrifice sweet brisket-braising time to make it each year. But as Julia Child said, “A party without cake is just a meeting.” So, this spring I set out to create a kosher for Passover cake that wouldn’t compromise even a crumb’s worth of quality.

I pulled my copy of Dan Cohen’s cookbook, “The Macaroon Bible,” down from my shelf and got started. Cohen’s recipes call for small batches that produce rich and chewy macaroons that come in flavors like rice pudding and salted caramel. Each recipe highlights the thick coconut shreds and sweet condensed milk that make up its base. His recipes have made macaroons a year-round treat in my home — passing the test of something that’s conveniently kosher for Passover but not designed for it.

This cake batter borrows from Cohen’s recipe and enhances the celebratory qualities of a macaroon. It takes a traditional Passover dessert and morphs it into a beautiful, festive and delicious centerpiece. It’s a Passover cake for all seasons.

Cake ingredients

2 14-ounce bags sweetened coconut
2 cups sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1 tablespoon red food coloring
4 large egg whites
½ teaspoon kosher salt
Frosting ingredients
2 sticks unsalted butter, softened
2 8-ounce blocks cream cheese
2 cups powdered sugar
½ teaspoon vanilla extract

1) Preheat oven to 375 F. Grease two 8- or 9-inch round cake pans or three 6-inch round cake pans with cooking spray. Then, line the bottom with parchment paper and grease the paper with cooking spray. Set aside.

2) In a large bowl, mix together the coconut, condensed milk, vanilla, cocoa powder and food coloring. In a separate bowl, combine the egg whites and salt. Beat the eggs using an electric mixer until stiff peaks form, about 3 minutes.

3) Gently fold the egg whites into the coconut mixture, about 1/3 of them at a time, and then distribute the batter evenly among the pans, spreading it out with a spatula for a smooth top. Bake for 35–45 minutes, until the tops begin to brown.

4) Turn the cakes onto a wire rack and let them cool.

5) To make the frosting, beat together the butter and cream cheese until combined. Gradually add the powdered sugar. Once the mixture is smooth, mix in the vanilla.

6) You can frost the cake and eat it as soon as it’s cooled to room temperature, but it will be much easier to decorate and cut if you wrap the layers individually in plastic wrap and stick them in the freezer overnight before decorating (they can also be prepared in advance and kept in the freezer for up to a week). To frost, spread about 3/4–1 cup of frosting in between each layer, using an offset spatula or a rubber spatula. If desired, reserve some frosting to spread on the outsides, as well. Let the frozen cakes thaw on the counter for 30–60 minutes before serving.

Photos by Molly Yeh


Permalink | | Share | Email | Print | Filed under: passover2 2014, passover desserts, molly on the range, kosher for passover, recipe

The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.




Find us on Facebook!
  • Yeshiva University's lawyer wanted to know why the dozens of former schoolboys now suing over a sexual abuse cover-up didn't sue decades ago. Read the judge's striking response here.
  • It’s over. The tyranny of the straight-haired, button nosed, tan-skinned girl has ended. Jewesses rejoice!
  • It's really, really, really hard to get kicked out of Hebrew school these days.
  • "If Netanyahu re-opens the settlement floodgates, he will recklessly bolster the argument of Hamas that the only language Israel understands is violence."
  • Would an ultra-Orthodox leader do a better job of running the Met Council?
  • So, who won the war — Israel or Hamas?
  • 300 Holocaust survivors spoke out against Israel. Did they play right into Hitler's hands?
  • Ari Folman's new movie 'The Congress' is a brilliant spectacle, an exhilarating visual extravaganza and a slapdash thought experiment. It's also unlike anything Forward critic Ezra Glinter has ever seen. http://jd.fo/d4unE
  • The eggplant is beloved in Israel. So why do Americans keep giving it a bad rap? With this new recipe, Vered Guttman sets out to defend the honor of her favorite vegetable.
  • “KlezKamp has always been a crazy quilt of gay and straight, religious and nonreligious, Jewish and gentile.” Why is the klezmer festival shutting down now?
  • “You can plagiarize the Bible, can’t you?” Jill Sobule says when asked how she went about writing the lyrics for a new 'Yentl' adaptation. “A couple of the songs I completely stole." Share this with the theater-lovers in your life!
  • Will Americans who served in the Israeli army during the Gaza operation face war crimes charges when they get back home?
  • Talk about a fashion faux pas. What was Zara thinking with the concentration camp look?
  • “The Black community was resistant to the Jewish community coming into the neighborhood — at first.” Watch this video about how a group of gardeners is rebuilding trust between African-Americans and Jews in Detroit.
  • "I am a Jewish woman married to a non-Jewish man who was raised Catholic, but now considers himself a “common-law Jew.” We are raising our two young children as Jews. My husband's parents are still semi-practicing Catholics. When we go over to either of their homes, they bow their heads, often hold hands, and say grace before meals. This is an especially awkward time for me, as I'm uncomfortable participating in a non-Jewish religious ritual, but don't want his family to think I'm ungrateful. It's becoming especially vexing to me now that my oldest son is 7. What's the best way to handle this situation?" http://jd.fo/b4ucX What would you do?
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.