1. Flour – 4 onuce/100g
2. Eggs – 4
3. Sugar – 4 ounce/100g
4. Coffee powder – 1 tsp
5. Baking powder – 1 tsp
6. Vanilla essence – ½ tsp

• 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:

1. Sugar – 5 ounce/75g
2. Almond – 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.

1. Fresh cream – 12 ounce
2. Icing sugar – 2 ounce/ 50g
3. Coffee – 1 tsp
4. Water – 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 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.