This is one of those "I can't believe it's Pesachdik" desserts. I always say, there has to be one of them at the Pesach Seder. Then you can bring out the fruit platters!
- Cook Time
- Prep Time
- 8 ServingsServings
- 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.
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).