Easy Israeli Krembo Cake (GF) (Edit recipe)

Base Layer

1. Preheat the oven to 350℉. Spray or line a 9" or 10" springform pan. Set aside.
2. Separate the eggs. Reserve the yolks. Add the whites to a mixing bowl. With a whisk attachment, whip on medium to break up the whites. Add a pinch of salt. Increase the speed to high and gradually add the sugar, whipping until stiff but moist peaks appear, about 5 minutes.
3. Remove from the mixer.
4. Add the egg yolks to the egg whites gradually.
5. Add the vanilla extract and mix to combine.
6. Add the chocolate pudding to the egg mixture in three separate batches, gradually folding the dry pudding mix into the eggs.
7. Pour the batter into the prepared pan.
8. Bake for 20 minutes.
9. Take the base layer out of the oven. Let cool for at least 15 minutes either in the refrigerator or on the stovetop.

Cream Layer

1. Using a clean mixing bowl, combine the heavy cream, milk, and vanilla pudding.
2. Mix on low and then increase the speed to high for about 5 minutes until you have a thick cream.
3. Spread the cream over the chocolate base layer.
4. Chill in the refrigerator for about one hour.

Topping

1. In a microwave-safe bowl, add the chocolate chips and the coconut oil.
2. Microwave in 20 second intervals, stirring in between, until the chocolate has melted and the coconut oil has incorporated.
3. Take the cake out of the refrigerator. Loosen the sides of the springform pan so that the cake isn't sticking. Re-lock the springform pan. Pour the melted chocolate over the top and smooth it out.
4. Refrigerate for at least 10 minutes. Remove from the springform pan and serve.