- Tip 1: For clean slices, refrigerate the cake for at least 3 hours. Remove in advance, slice at room temperature and serve.
- Tip 2: After Passover, you can make the cake with regular biscuits and cereal in the same quantities.
Ingredients (serves 12)
For the crust:
- 200 grams Passover wine cookies or kosher-for-Passover biscuits
- 3/4 cup kosher-for-Passover cornflakes (or an additional 70 grams of biscuits)
- 100 grams butter, melted
- 1/4 teaspoon salt
For the filling:
- 1 1/4 cups (250 grams) white sugar
- 1 cup (200 grams) light brown sugar (demerara)
- 1/4 teaspoon salt
- 3/4 cup (180 ml) heavy cream (38% fat)
- 8 egg yolks
- 1 teaspoon high-quality vanilla extract
- 200 grams butter, melted
- For serving: powdered sugar
Instructions
- Preheat the oven to 320°F (160°C), no fan needed.
- Crust: Place all ingredients in a food processor and pulse into a crumbly mixture. Press into the base and sides of a tart pan or a 26 cm (10-inch) round pan (no greasing needed).
- Filling: Place all ingredients in a bowl and whisk well. Pour over the crust.
- Bake for about 40 minutes, until the edges are golden and set while the center remains slightly jiggly. If the top browns too quickly, cover with aluminum foil; if needed, bake for about 5 more minutes. Remove and let cool.
- Dust with powdered sugar and serve.
- Storage: Keeps up to 3 days in the refrigerator.