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How To make Coffee Crunch Cake
1 1/2 c Sugar; plus...
2 tb Sugar
1/4 c Strong coffee
1/4 c Light corn syrup
1 tb Soda; sifted
1 (10-in.) angel food cake
2 c Whipping cream
2 ts Vanilla
Combine 1 1/2 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 1/2 of cream between layers and remainder over top and sides of cake. Sprinkle generously with crushed topping. Refrigerate until ready to serve.
How To make Coffee Crunch Cake's Videos
This Coffee Crunch Cake is a 5-Star Breakfast Dessert
The morning-time trifecta for cake induced bliss: coffee, crunch and chocolate.
Coffee Crunch Cake -
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Coffee Crunch Cake on Martha Stewart Show
Mary Risley from Tante Marie's Cooking School shows how to make a Blum's Coffee Crunch Cake ( on the Martha Stewart show.
Coffee Crunch Cake
This delectable coffee crunch cake will for sure make everyone wow when they put the first piece into their mouth. A must try!!
Ingredients:
For the Cake
Eggs: 4
Sugar for egg yolk mixture: 1/3 cup
Oil: 1/4 cup
Milk: 1/4 cup
Vanilla extract: 1 tsp
Instant coffee: 1 tbsp
Hot water: 1 tbsp
All purpose flour: 1 cup
Baking powder: 1 tsp
Salt: 1/2 tsp
Sugar for egg white mixture: 1/3 cup
For the Icing:
Heavy whipping cream: 1 cup
Sugar: 1 tbsp
Instant coffee: 1 tbsp
Hot water: 2 tbsp
For the Topping:
Sugar: 3 tbsp
Almonds: 8-10
Coffee Infused PRALINE Cake
How to make the best Coffee Praline Cake.
Here's what you'll need:
Walnut Praline:
1/2 cup sugar (100g)
1 cup roasted walnut (125g) a pinch of salt
Coffe Infused Cake:
6 egg yolks
1/4 cup oil (60ml)
1/4 cup sugar (50g)
1/4 cup milk (60ml)
1/2 tsp salt (3g)
1 tbsp instant coffee powder (10g)
1 tsp vanilla extract (5ml)
1 tbsp hot water (15ml)
1 and 1/4 cup cake flour (125g) or all purpose flour
1/2 tsp baking powder (3g)
6 eggwhites
1/2 cup sugar (100g)
Coffee Buttercream:
1 and 1/2 cup unsalted butter (330g) softened
1 cup cold sweetened condensed milk (300g)
1 tbsp instant coffee powder (10g)
1 tsp vanilla extract (5ml)
1 tbsp hot water (15ml)
Thank you all my Darlings! I hope you'll give this a try. Please let me know and comment down below if you liked this recipe. If there's any recipe you would like me to create or recreate, please let me know. Thank you all so much!
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James 1 :19 Understand this, my dear brothers and sisters: You must all be quick to listen, slow to speak, and slow to get angry.
#praline
#coffeecake
#CoffeePralineCake
Japanese COFFEE CRUNCH CAKE For Nearly 50 Years - Two Minute Thursday
If you're a fan of coffee, than you need to try this Japanese Coffee Crunch Cake at the Sweet Shop on the outskirt of Japantown. It's a mom and pop shop that has been around for almost 50 years.Expect the coffee crunch cake to sell out before the end of the day.
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Delicious Coffee Crunch Cake Recipe with NESTLÉ MILKPAK Whipping Cream
Satisfy your sweet cravings with this mouthwatering recipe of Coffee Crunch cake made to perfection with NESTLÉ MILKPAK Whipping Cream.
#NestleMilkPakCream