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passover cookie ice cream cake

Passover Cookie Layer Cake

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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Servings

8 Servings

Ingredients

  • 2 Extra large eggs
  • 1 cup sugar
  • 3/4 cup oil
  • 1/2 cup simple syrup or maple syrup
  • 4 oz ground almonds
  • 1/3 cup cake meal or potato flour
  • 3 - 4 oz Slivered Almonds
  • 5 oz choc chips or break chocolate slab into small pieces with a rolling pin. Freeze chocolate first it's easier to break-up
  • 2 X 2 litres vanilla Gleeda ice cream kosher for Passover If you are only doing two layers of biscuit you will only need 1 X 2 litres of ice cream.

Instructions

  • COOKIE/BISCUIT LAYERS
  • Beat eggs and sugar in your mixmaster until light and creamy (at least five minutes)
  • Add oil in a slow constant steam, not all at once.
  • Reduce speed and add syrup, almonds and cake meal/ potato flour.
  • Once combined, turn machine off, remove bowl and add slivered almonds and choc chips. Mix well with spoon until well combined.
  • Divide the mixture between two lined baking sheets/trays. Bake at 350F for 15-20 minutes. As it comes out the oven, while the biscuit is still hot and soft take a 10 inch springform tin base, press it into the biscuit dough and cut out 2 discs. Allow to cool. The remaining biscuit around the outside of the two 10 inch circles, can be roughly crumbled and used as a middle layer between ice cream.
  • Allow the ice cream to soften for easy mixing and spreading.
  • Place a biscuit disc at the bottom of the springform tin followed by a layer of ice cream, a layer of crumbled biscuit, a layer of ice cream and finally a layer of biscuit. Put in the freezer to set. Remove from the tin and place on a serving plate. Drizzle with chocolate sauce (store bought or home made before serving).