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Black Forest Cake Jar for Passover

A couple of years ago one of my friends sent me cake in a jar for my birthday. I had never seen such a thing before and as someone who is a huge fan of frosting, I thought it was a great idea because you basically get double the frosting!

As Passover cakes can sometimes tend to be dry and crumbly, there is no better way to serve them than in a jar layered with jam and whipped cream! Plus the jars look super impressive with their layers and your guests are sure to think you spent all day making them!

YIELD: 4 Cake Jars

Chocolate Sponge Cake

6 Eggs, separated

1 Cup granulated sugar

2 Tablespoons cold water

1/2 teaspoon salt

1/2 Cup matzo meal

1/3 Cup potato starch

1/3 Cup cocoa powder

Cherry Whipped Cream Layer

1 Cup heavy whipping cream

1/3 Cup cherry jam

2-3 Tablespoons powdered sugar

Cherry Jam Layer

1 Jar cherry jam

Preheat the oven to 325 degrees Fahrenheit.

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until stiff peaks form.

Set aside, and in a separate bowl whisk together the egg yolks and sugar until pale and smooth. Sift the matzo meal, potato starch, salt, and. cocoa powder over the egg yolk mixture and whisk to combine. Once the mixture thickens, whisk in the cold water.

Spoon about 1/4 of the egg white mixture into the bowl with the cake batter and begin to gently fold in, being careful not to deflate the egg whites. Continue until all of the egg whites have been incorporated.

Pour onto a 10x15 inch baking sheet lined with parchment paper. Using an offset spatula, smooth the batter so that it is an even thickness across the sheet. Bake for 25-30 minutes.

Allow to cool completely.

While the cake is cooling, make the whipped cream by pouring the heaving whipping into the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks begin to form.

Once the whipped cream reaches the soft peak stage, add in the powdered sugar and cherry jam and continue to whip for an additional 60-90 seconds.

Begin to layer in the jars by crumbling the cake into the bottom of the jar. Place a layer of cherry jam on top of the cake and the whipped cream on top of the jam. Continue until the jars are full.

Can be refrigerated for up to 24 hours before serving.

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