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The cake is made up of six thin layers of a yellow sponge cake stacked in between six thin layers of a rich chocolate buttercream, and then topped with the seventh layer of cake, which has been sliced and covered in caramel. Prepare a double boiler fitted with a medium glass bowl and melt the semisweet and unsweetened chocolate.
Americans of Eastern European descent have come to call the Polish ciasto stefanka and Hungarian stefánia torta by the name seven sisters cake, referring to its seven layers (six layers in most Hungarian versions). It can be made as a loaf cake or a round cake and resembles Hungarian dobos torta without the caramel topping.
Covering the seventh layer of the cake with this caramel is optional, but encouraged! (It is best made with butter for a dairy meal, but will work with margarine) The caramel shouldn’t be made until ready to cover cake. Without the caramel, the last cake layer can be stacked between buttercream with the other layers.
From moist apple cake to sufganiyot, here’s a closer look at Jewish desserts. Shannon Sarna, a home cook and editor at The Nosher, shares her family’s most beloved dessert: rainbow cookies. These classic New York treats are traditionally served in synagogues and at Jewish celebrations, but actually have Italian roots.
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