Jerusalem : Compass of the Diaspora Jew
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Awesome summer delights.
You can play endlessly with the flavors: For example, if you don’t like or would rather not use peanut butter, leave it out and use coffee, vanilla, chocolate ice cream.
I used low grade and overly sweet pareve ice cream, which is all there is available in dairy-free, and mitigated the sweetness and the nondescript flavors by building it up and adding unsweetened stuff (cocoa powder, peanut butter etc). For a dairy meal you can use dairy premium ice cream and go all out: in this case no reason to mix peanut butter or coffee or chocolate into plain vanilla ice cream. You can buy these flavors all ready and delicious.
Rice Crispies Crust
First Ice Cream Layer
Cake Layer
Second Ice Cream Layer
Top Layer (Ganache)
Cake:
Streusel:
Preheat the oven to 350ºF. Grease and flour a 10-inch round or tube pan, or an 11-by-14-inch baking pan.
Cream the oil, sugar, and eggs in a food processor until light and fluffy. Mixing the whole cake by hand is OK too. Add all but last ingredient and pulse 3–4 times, until just combined.
Transfer the batter to a mixing bowl. Very gently stir in the blueberries with a spoon. If using frozen, take them out of the freezer at this point, but not before. Pour the batter into the prepared pan.
Mix the streusel ingredients lightly with your fingers until the mixture looks like coarse meal, adding a drop more flour if necessary. Sprinkle evenly over the cake, using it all up. Bake about 1 hour or until a knife inserted in the center of the cake comes out clean. Invert the cake and let the steam escape, then invert again streusel side up. Makes a dozen ample servings.
Non-Lemon-Lovers need not apply! This is perfect for brunch but also for dessert, with fruit or sorbet. The baked cake gets soaked all over with a luscious lemon syrup. You are in for a treat!
This is a decidedly dairy cake. Don’t substitute margarine or oil for the butter; you will notice the difference. Yogurt: Ditto. Buttermilk will work as well.
Preheat the oven to 325*F. Mix the flour and baking soda in a bowl, and set aside. Mix the yogurt, lemon zest and lemon juice in another bowl, and set aside. In a food processor or mixer, beat the sugar and butter until light and fluffy. Add the eggs one at a time and mix each time until incorporated. Add the flour and yogurt mixtures alternately, beginning and ending with flour, mixing each time only until just combined.
Bake in a greased 10-inch springform pan for about one hour or until the point of a knife inserted in center comes out clean. Carefully unmold the cake, and place it on a round tray. Prick holes all over the cake with a skewer while it is hot and pour the hot lemon syrup (recipe follows) all over the cake.
Lemon syrup:
Bring all the ingredients to a boil in a small saucepan. Reduce the heat to medium and cook for about 5 minutes, until slightly thickened.
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