I was taken with the [shalet] recipes in an old Jewish cookbook, which include carrot, apple, and seven-layer shalets with textures ranging from fruit cake to pudding.
Here is a is a pudding-like version for Passover. Warning: it has nine eggs and half a pound of fat! Good thing this is eaten only once a year.
Matzoth Shalet for Passover
from the 1918, 1931 [Jewish Cook Book]
Four soaked matzoth, nine eggs, one cup of sugar, two grated apples, one and one-half cups of seeded raisins, one tablespoon of cinnamon, grated rind of an orange or a lemon and a few pounded almonds. Beat the sugar, eggs and cinnamon until light; then add all the ingredients, except the matzoth, mixing well. Now drain the matzoth, gradually adding them into the mixture, beating until very light. Melt half a pound of rendered fat into the dish for baking, and then pour in the mixture. Bake in a moderately hot oven for one and one-fourth hours. Serve hot with wine, fruit or prune sauce.
Recipe for [Apple Shalet].
More about the [Jewish Cook Book].
