Coffee Crunch Cake
Ingredients for sponge:
- Flour β 4 onuce/100g
- Eggs β 4
- Sugar β 4 ounce/100g
- Coffee powder β 1 tsp
- Baking powder β 1 tsp
- Vanilla essence β Β½ tsp
Method:
- 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 β 5 ounce/75g
- Almond β 2 tbsp
Method:
- 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 β 12 ounce
- Icing sugar β 2 ounce/ 50g
- Coffee β 1 tsp
- Water β 1 tsp
Method:
- 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 Β½ of the sugar syrup (mix 2 tbsp of sugar in ΒΌ 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.
3 comments
I tried this cake was so delicious.
I tried this cake topping was perfect but sponge was not really soft I don’t know why:( I followed exact recipe
May be you made a maistake while folding.