Beat eggs until stiff, gradually add 100 gm sugar, vanilla essence and coffee (dissolves in 1 tsp water).
Sieve flour and baking powder, and fold gently with spatula in egg mixture.
Grease two 8 inch cake pan, dust with flour and pour mixture in pans and bake in preheated oven on 180 degree, gas mark 4 for 25 minutes.
When done, remove and let them cool down completely.
Ingredients for crunch:
Sugar – 5 ounce/75g
Almond – 2 tbsp
In a pan, put sugar and cook on low heat until it becomes brown syrup, then add almond and pour this mixture in a greased pan, and leave to set till firm.
Crush with rolling pin and use on cake.
Ingredients for Icing:
Fresh cream – 12 ounce
Icing sugar – 2 ounce/ 50g
Coffee – 1 tsp
Water – 1 tsp
Beat 12 ounces cream, when it starts getting thick, add icing sugar and 1 tsp of coffee (dissolve in water) and beat till thick.
Now put ½ of the sugar syrup (mix 2 tbsp of sugar in ¼ cup of water) on 1 cake, apply cream, then spread crunch, then place the 2nd cake and apply sugar syrup, then apply cream all over and decorate with crunch and serve.