This is a wonderful way to use up stale sponge cake. Bubby never liked to throw anything out so I'm sure she would have approved! —Norene Gilletz
Variation: Instead of sponge cake, substitute macaroons.
- 2 Cups almonds or hazelnuts
- 4 Cups stale Passover sponge cake, cut in chunks
- 2 Cups Passover icing sugar
- 3 Tablespoons unsweetened cocoa powder
- 1/4 Cup pareve margarine
- 1/4 Cup non-dairy creamer
- 2 Tablespoons Passover chocolate liqueur or wine
Step 1: Insert steel blade in food processor bowl. Process 2 cups almonds or hazelnuts until finely ground, about 30 seconds. Empty bowl.
Step 2: Process 4 cups stale Passover sponge cake chunks until finely ground, about 30 seconds. Measure 4 cups.
Step 3: Process 2 cups Passover icing sugar with 3 tablespoons unsweetened cocoa powder, 1/4 cup pareve margarine, 1/4 cup non-dairy creamer and 2 tablespoons Passover chocolate liqueur (or wine) until blended, about 15 to 20 seconds. Add the cake crumbs and 1/2 cup of the ground nuts; process until well mixed.
Step 4: Roll mixture into 1-inch balls. Roll in reserved ground nuts. Place on parchment-lined cookie sheets and refrigerate or freeze until firm. Serve in paper cups.