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Coffee Crunch Cake

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Recipe

 

Yield

12 servings

Prep

20 min

Cook

10 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups sugar
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2 tablespoons sugar
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¼ cup coffee
strong
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¼ cup light corn syrup
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1 tablespoon baking soda
sifted
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10 in angel food cake
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2 cups heavy whipping cream
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2 teaspoons vanilla extract
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Ingredients

Amount Measure Ingredient Features
355 ml sugar
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3E+1 ml sugar
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59 ml coffee
strong
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59 ml light corn syrup
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15 ml baking soda
sifted
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1E+1 in angel food cake
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473 ml heavy whipping cream
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1E+1 ml vanilla extract
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Directions

Combine 1½ cups sugar, coffee and corn syrup in saucepan at least 5 inches deep.

Bring mixture to boil and cook to 310F on candy thermometer or hard-crack stage (small amount of mixture dropped into cold water will break with brittle snap).

Remove syrup from heat, immediately add soda and stir vigorously just until mixture thickens and pulls away from sides of pan.

Mixture will foam rapidly when soda is added.

Do not destroy foam by excessive beating.

Immediately pour foamy mass into ungreased 9-inch square metal pan (do not spread or stir).

Let stand without moving until cool.

When ready to garnish cake, knock hardened mixture out of pan and crush between sheets of waxed paper with rolling pin to form coarse crumbs.

Split cake into 4 equal layers.

Combine cream, remaining 2 tablespoons sugar and vanilla in chilled bowl and beat until stiff.

Spread about ½ of cream between layers and remainder over top and sides of cake.

Sprinkle generously with crushed topping.

Refrigerate until ready to serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 26350% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 156mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 12% Vitamin C 0%
Calcium 3% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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