3 boards matzoh
3 eggs, separated
1/2 cup sugar
2 tbsp. margarine, melted
1/4 lemon rind, grated
1 tsp. cinnamon
1/2 tsp. vanilla
1/4 cup white raisins (or dried apricots, slivered)
2 medium apples, sliced thin
fruit for garnish (pineapple, strawberries, blueberries, mandarin
margarine and cinnamon (for top)
Crumble matzoh and soak in cold water until soft. Drain thoroughly. Beat egg yolks with half the sugar. Add margarine, lemon rind, cinnamon and vanilla and mix. Stir in raisins and apples. Beat egg whites, add remaining sugar slowly and beat until stiff. Fold in. Pour into well-greased baking pan. Decorate top into pretty design with canned sliced pineapple, strawberries (fresh or frozen), blueberries and mandarin oranges. Dot with margarine slivers and cinnamon. Bake at 350 degrees F for 1 hour. Can be frozen.
Elegant Variation: Triple the recipe above. Lightly grease the inside of a springform pan. Pat pineapple rings dry with paper towels, then press pineapple against the sides of the pan. Place strawberry slices or canned cherries in the middle, then put blueberries and mandarin oranges in a pretty pattern around the pineapple rings. Pour the batter in slowly so as not to disturb the fruit. Bake as directed above.