Ingredients

For the Cake: 4 sheets  whole-wheat matzo (5 ounces), broken into pieces 2/3 cup  walnut pieces 1   tart green apple, peeled and diced 2 teaspoons  freshly grated lemon zest 1 teaspoon  ground cinnamon 1 teaspoon  minced peeled fresh ginger 1/2 teaspoon  salt 2 tablespoons  white sweet dessert wine, such as Muscat or ice wine 5   large eggs, at room temperature (see Cake-Baking Tips) 3/4 cup  packed light brown sugar For the Zabaglione sauce: 6   egg yolks (including the 2 reserved in Step 3) 1/4 cup  granulated sugar 2/3 cup  white sweet dessert wine, such as Muscat or ice wine Tip: To improvise a double boiler, set a metal bowl over a pan of simmering water. Allow at least an inch between the water and the bottom of the bowl. Cake-Baking TipsWhen using cake pans, they must be greased and floured to create a thin layer of protection against the oven's heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker's Joy or Crisco No-Stick Flour Spray.Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container--a common mistake--the flour will be packed into the cup and result in extra flour being added to the recipe, yielding tough, dense baked goods.Room-temperature butter for a batter is one of the biggest culinary missteps. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get "cool" butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating.Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you'll develop the gluten and create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is smooth.

Description

Haroset Cake With Zabaglione Sauce, Recipe

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