Instructions

1. Preheat oven to 350°F. Spray a (12- x 17-inch) jellyroll pan with cooking spray; line with parchment paper, and spray again.
2. Stir together almond flour, matzo meal, and salt in a medium bowl.
3. Beat egg yolks and sugars at medium-high speed with an electric mixer in a large bowl until thick and pale, about 5 minutes.
4. Add almond flour mixture, beating to combine; stir in almond extract.
5. Beat egg whites in a clean large bowl at medium-high speed until soft peaks form.
6. Stir one-third of beaten egg whites into egg yolk mixture to lighten. Gently fold remaining egg whites into egg yolk mixture. Spoon into prepared pan, smoothing top with a spatula.
7. Bake 12 to 15 minutes or until top of cake springs back lightly when touched and edges are golden brown. Cool completely in pan.
8. Invert cooled cake onto a cutting board; gently peel off parchment.
9. Cut cake into three (9-x 5-inch) rectangles. Place one layer of cake in bottom of a 9-x 5-inch loaf pan lined with plastic wrap; spread about ¼ cup Silky Chocolate Mousse over cake. Top with a second cake rectangle, mousse, and remaining cake rectangle.
10. Wrap tightly in plastic wrap, and chill at least 4 hours.
11. Invert cake onto a platter and gently peel of plastic wrap; sprinkle with powdered sugar, if desired. Cut into slices to serve.