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Mocha Roll Cake


1/2 cup matza meal

6 egg yolks

1/2 cup sugar

cream of tartar

1 cup ground walnuts

1 pint heavy cream (for whip cream)

powdered sugar

2 tsp. coffee

Line cookie sheet with wax paper. In a large bowl, put 1/2 cup of matza meal. Beat 6 egg yolks with a 1/2 cup of sugar. In another bowl, beat the egg whites with cream of tartar. Slowly pour the mix into the bowl with the egg whites, and stir. Add walnuts. Pour the mix into the cookie sheet and bake for a 1/2 hour until done. Remove from oven. Put powdered sugar on a towel. Roll the baked mix while still hot. Make whipped cream and add 2 tsp. coffee so you make it mocha. Add powdered sugar to taste. Open towel carefully. Spread mocha all over the cake and roll the cake again (without towel) and put it on a platter with the whipped cream. Decorate with walnuts. When frozen, it tastes like ice-cream. This may be refrigerated.

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