This Week's Parsha
Noach
This Dessert:
Noach’s Teiva
Noach builds a teiva, as Hashem told him to. It carries Noach, his family, and many, many animals during the long flood.
What you need:
Ingredients
1 cake, baked in a loaf pan
2 cups chocolate frosting
1 bag thin stick pretzels
¼ cup blue frosting
Things
Bread knife
Offset spatula
Paring knife
Piping bag, fitted with large star tip
How to make it:
Take the cake out of the pan and place it right side up on your work surface with the narrow side toward you.
Hold the bread knife straight down the center of the length of the cake. Tilt the knife 40 degrees to the right and slice off half the top of the cake at this angle.
Recenter your knife on the cake. Tilt the knife 40 degrees to the left and slice off the other half of the top of the cake.
Turn the cake 45 degrees and cut each of the short sides of the top of the cake at a 40 degree angle.
Using your knife flatten out the point at the very top of the cake to complete the roof.
Brush off any loose crumbs.
Spread a thick layer of chocolate frosting over the entire cake.
Break 4 pretzel sticks to be about 2 inches long. It may help to cut them with a paring knife.
Using these 4 pretzel sticks, frame a window on one side of the cake by lightly pressing them into the frosting.
Starting at the bottom of the cake press more pretzels into the frosting in rows stacked like bricks. When you reach the end of a row, crack a pretzel to the right size to fill in the end of the row. Do the same when you reach the window that you framed. Cover the entire cake in pretzel sticks.
Carefully transfer the cake to a serving platter.
Place the blue frosting in the piping bag.
Pipe around the edge of the Teiva in a wave pattern. Starting with the tip at one corner, gently squeeze as you move forward and up in a gentle arch and then back down and backwards ending up right in front of where you started. Continue this around the entire cake until you end up back where you started.
Some Cake Recipes:
Vanilla Cake
Ingredients
1 ¾ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup non-dairy milk
2 teaspoons vanilla
½ cup canola oil
1 tablespoon vinegar
Directions
Heat the oven to 350℉.
In a medium bowl whisk together dry ingredients.
When combined, whisk in wet ingredients.
Grease a 9x13 pan.
Fill with batter.
Bake for about 18 minutes until it passes the toothpick test.
Cool and enjoy.
If baking in a bowl: about 1 hr - 1:15 hr
Chocolate Cake
Ingredients
½ cup cocoa powder
2 teaspoons instant coffee
1 cup hot water
2 teaspoons vanilla extract
12 tablespoons margarine, softened
1 ¼ cups sugar
2 eggs, room temperature
1 ¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
Directions
Heat the oven to 350℉.
In a small bowl dissolve cocoa powder and instant coffee in hot water.
When cool mix in the vanilla extract.
Cream the margarine in a large bowl.
Slowly sprinkle in the sugar while beating until the mixture is fluffy.
Add the eggs one at a time, beat for a minute after each egg.
Whisk together the dry ingredients in a separate small bowl.
Add the dry ingredients and cocoa mixture into the margarine mixture alternately in thirds while mixing on medium speed, adding the next set of thirds after the previous set is almost mixed in.
Mix about 15 seconds longer than necessary until satiny.
Split the batter between two well greased 8-inch round pans.
Bake for 20 - 30 minutes.
Let cool in the pans for a few minutes before removing from the pans.
