Coffee Crunch Cake

Blum s coffee crunch cake.

Coffee crunch cake. Generously oil a large baking sheet. Add the sugar coffee and corn syrup to the pot and cook over medium high heat. Wrap the cake in plastic wrap and refrigerate until you are ready to assemble the cake. Preheat oven to 350 degrees.

Directions for the coffee crunch. Cover both halves with whipped cream using approximately 1 2 cup per side. Gently but thoroughly fold beaten egg whites into batter in two additions. Pour batter into a 10 inch tube pan.

Bake until a toothpick inserted in the center comes out clean about 1 hour. Reviews on coffee crunch cake in san francisco ca yasukochi s sweet stop love patisserie more eastern bakery schubert s bakery ambrosia bakery lotta s bakery sunset bakery benkyodo super mira market golden gate bakery b patisserie mazzetti s bakery fillmore bakeshop dianda s italian american pastry breadbelly gerhard michler fine european desserts when butter met sugar. Aside from it s it ice cream sandwiches if there s one dessert that is inextricably linked with san francisco it has to be the coffee crunch cake from the. Rotate the cake tapping a few more times until it appears free.

5 sandwich the 2 cakes together with the coffee filling putting the meringuetopped sponge on top. Let cool to room temperature. Sugar flour cocoa baking soda baking powder and salt. Use this recipe to make blum s coffee crunch cake.

Add a drop more water to make a runny icing. Cover the cake with a rack and invert remove the bottom of pan. Instructions for the cake. Place the cake on a turntable or cake stand and using a long serrated knife slice the cake horizontally in half.

Scatter 1 cup of the crunch evenly to cover the bottom half. Make the coffee crunch. Wrap the cake in plastic wrap and refrigerate until you are ready to assemble the cake. To make the icing mix a final tsp of the coffee into the icing sugar.

Remove the top half and place cut side up on a plate. Makes enough for one 10 inch cake. Tilt the cake with the bottom still attached and gently tap the bottom against the counter to loosen the cake. In a mixing bowl add the dry ingredients.

Drizzle all over with the coffee icing to. Attach a candy thermometer to the side of a 4 to 6 quart heavy pot. Grease and flour three 8 inch cake pans.