Other than a macaroon, or some specially made sweets, there are not too many dessert recipes during Passover which is why I am so lucky that my amazing Grandma came up with this no bake layered matzah cake recipe!

I think some of the best recipes are those that come from family members, because I don’t know about you, but my Grandma and my mom make the best food ever.

I have so many things to learn from them, especially with many traditional recipes, but this was a simple one to get started with.

This cake is layered, filled with a delicious icing made using condensed milk.
It leaves some of that baked flavor from the matzah, a nice balanced sweetness that isn’t too overpowering and some added crunch from the walnuts.
Let’s get to the recipe!

Layered Matzah Cake

A layered matzah cake made, filled with icing made of condensed milk, butter and walnuts.

Ingredients

  • 8 pieces of matzah 1 set aside
  • 1 cup walnuts
  • 1 can sweetened condensed milk 14oz
  • 1 stick of unsalted butter softened at room temperature
  • 1 tsp vanilla extract

Instructions

  • Start by letting your butter soften to room temperature.
  • Place the walnuts into a large ziplock bag and make sure it is closed tightly. Using something heavy, such as a meat tenderizer, crush the walnuts into smaller pieces.
  • When the butter has softened, add the condensed milk and vanilla, and stir until combined. Mix in the walnuts. If the sauce seems extremely thick, add a splash of warm water or milk.
  • Place some parchment paper on a large plate. Begin with one piece matzah, add about 2-3 heaping spoonfuls of the mixture. Spread it out on the matzah but leave about 1/2 inch border. Top with another piece of matzah and repeat, until you have used 7 matzah slices.
  • With the remaining matzah piece, crumble into small pieces and mix into remaining icing. Use this as a crumble to top the cake with.
  • Take a new plate, turn it upside down and place it on top of the cake. Top this plate with something heavy. (I used a pot and filled it with 5 apples to make it extra heavy)
  • Leave the cake covered and pressed overnight, or at least 6 hours before serving.

Slice the cake and enjoy! Because of all the layers, the slices may look small at first, but they crumble into a few pieces towards the end.

This is definitely one of my favorite parts of Passover! I look forward to my Grandma’s cake every year…and now she taught me so I can make my own!

Hope you enjoy and happy holidays to all!

Lots of LOVE,

Eva