Gorgeous Desserts for Easter or Passover
Pink Lemonade Cake
Lemon juice and zest team up in a sweet-tart combo—a showy ending to your Easter meal. Pro tips:
• Gel food coloring creates deeper colors than liquid does, but it can come out of the bottle in big globs instead of nice droplets—do a test drop onto a spoon. We recommend Wilton, AmeriColor or Ateco brands in lemon yellow and deep/bright pink.
• If you wish, bake just 2 layers (instead of 4) in 8- or 9-inch round metal pans; add a few minutes of bake time for taller layers.
• For easier slicing, refrigerate frosted cake for 30 minutes to an hour before cutting with a serrated knife.
Matzoh-Blueberry Icebox Cake
Perfect for Passover, this dessert is made with stacked layers of matzoh, sweetened cream cheese and frozen wild blueberries. Pro tips:
• Quickly thaw the berries: Microwave at 50% power for 30 to 60 seconds.
• Brush each matzoh liberally with simple syrup to soften it.
• Look for kosher Gefen Rainbow Food Coloring in kosher stores or at aviglatt.com.
These 6-ingredient treats make a spectacular centerpiece. Before baking, tint the whipped egg whites any color of the rainbow. Pro tips:
• Make sure bowl and beaters are completely grease-free: Fat prevents the whites from whisking properly, and you don’t want a liquidy mess.
• To avoid spoiling all the whites in case a yolk breaks, separate them one at a time into a small bowl, then add to mixing bowl.
• Cream of tartar (an acidic powder harvested from wine barrels—who knew?) helps stabilize the egg whites and add volume. If you don’t have cream of tartar, use a splash of lemon juice.
• Use the tinted mixture as quickly as possible so it doesn’t deflate.