How to Make Toffee | My Favorite Holiday Treat!
Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
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Coffee Crunch Cake Recipe |How to make soft and moist coffee crunch cake |Dalgona Coffee Cake|
Delicious Coffee Crunch Cake Recipe
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Coffee Tres Leches Cake |#treslechescake
Dalgona Coffee Delight With Caramel Crunch Recipe | Dalgona Coffee Dessert Recipe In Urdu
Cake without oven |Oven ke bgairar cake banane ka tarika|
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Toffee Crunch Cake
Homemade toffee crunch cake
14 August Independence Day Caramel Crunch Cake Recipe By SooperChef
Caramel Crunch Cake: SooperChef brings you this Special Creamy Caramel Crunch Cake for Independence Day. A perfect way to celebrate the freedom. Do try this 14 August this Flag Shaped Caramel Crunch Cake and share your feedback with us.
#CaramelCrunchCake #IndependenceDayCake #PakistanFlagCake #14AugustCake
Ingredients for White Sponge:
Egg whites 4
Egg yolks 4
Vanilla essence 1/4 tsp
Oil 1/4 cup
All-purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Milk 1/4 cup
Icing sugar 2 cups
Ingredients for Green Sponge:
Gel green color 1 tbsp
Egg whites 4
Egg yolks 4
Vanilla essence 1/4 tsp
Oil 1/4 cup
All-purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Milk 1/4 cup
Icing sugar 2 cups
Ingredients for Cream Cheese Frosting:
Cream cheese 1 cup
Icing sugar 1 cup
Whipping cream 2 cups
Green color as required
Ingredients for Caramel Sauce:
Sugar 2 cups
Cream 1 cup
Butter 2 tbsp
Ingredients for Caramel Crunch:
Sugar 2 cups
Butter 2 tbsp
Ingredients for Caramel Milk Syrup:
Milk 1 cup
Caramel sauce 2 tbsp
Ingredients for Layering:
Fruit Cocktail 1 tin
Green sponge
white sponge
Cream Cheese frosting
Caramel Crunch
Caramel syrup
Directions for White Sponge Cake:
In a bowl add egg white and beat until fluffy. Now add icing sugar and mix well.
Add egg yolks, vanilla essence, oil and mix until color changes.
Now add flour, baking powder, baking soda, milk and mix well.
Grease a pan with oil and add the prepared sponge mixture into it. bake at 160°C for 25 minutes.
Now set aside and let it cool at room temperature for 2-3 hours.
Directions for Green Sponge Cake:
In a bowl add egg white and beat until fluffy. Now add icing sugar and mix well.
Add egg yolks, vanilla essence, oil and mix until color changes.
Now add flour, baking powder, baking soda, milk, green gel color and mix well.
Grease a pan with oil and add the prepared sponge mixture into it. bake at 160°C for 25 minutes.
Now set aside and let it cool at room temperature for 2-3 hours.
Directions for Cream Cheese Frosting:
In a bowl add whipping cream and beat until fluffy and soft peaks form.
Now add cream cheese and icing sugar and mix well. Refrigerate it for 30 minutes to 1 hour.
Now add divide the frosting into 2 parts and add green color in one part. Mix well until color changes from white to green evenly. Set aside.
Directions for Caramel sauce:
In a pan heat sugar and let it melt on low flame. Now add butter and cream and mix well. Take off flame and let it cool at room temperature.
Directions for Caramel Crunch:
In a pan heat sugar and let it melt. Now add butter and mix well.
Now spread this mixture on silicone mat and let it cool at room temperature until hard in texture.
Now put it into zip lock bag and smash it into small pieces. Set aside.
Directions for Caramel Milk Syrup:
In a bowl add milk and then add caramel sauce and whisk well. Your caramel milk is ready. set aside.
Directions for Layering:
Cut the white sponge from top to make even surface.
Cut the green sponge from top to make even surface and then cut the sponge into 2 halves.
Now take the cake board and spread the cream frosting on it. now place one half of green sponge and drizzle caramel milk syrup on it. spread cream frosting on it evenly, then drizzle caramel sauce, place caramel crunch pieces on it, add fruit cocktail and now place the white sponge on top.
Repeat the steps again and place the green sponge on top and drizzle caramel sauce. Spread cream frosting on top and sides of cake evenly. Refrigerate it for 4 hours.
Now with star nozzle, cover the cake with green and white cream cheese frosting. Place the fondant star and moon on top of cake and refrigerate it for 2 hours before use.
Your Caramel Crunch Cake is ready to serve.
Preparation time: 15-20 mins
Cooking time: 50-60 mins
Serving: 6-8
WALNUT COFFEE CAKE WITH CARAMEL CRUNCH | CLASSIC CAKE RECIPE
Learn how to make Coffee Walnut Cake with Caramel Crunch Recipe. This cake easy to make and easy to follow. It is perfect for parties and gathering. People will think you are a baking pro :) GOOD LUCK!
#cake #walnutcake #yummy #coffeecake #nutella #caramel #instagram #like #subscribe #delicious #tryit #faiza__noor #the__creative__hub
***also follow on Instagram***-- the__creative__hub
Blum’s Coffee Crunch Cake (also known as San Francisco Coffee Crunch Cake)
This cake is another one of those cakes that you take a bite and you will never forget! Absolutely magical the crunch, the cream and the super moist cake together just a symphony in your mouth. Originated in San Francisco around 1940s at Blum’s Restaurant and now the only place in San Francisco that still sell this cake is at Yasukochi’s Sweet shop inside a Japanese supermarket in Japan town. And you have to call in advanced to get the cake and they sold out fast. But if you cannot make it to SF anytime soon, here is my version of the cake.
Ingredients
For the sponge cake:
5 oz all purpose flour
6 oz sugar
1/2 tsp salt
2 Tbsp water
1/4 cup veggie oil
4 yolks
0.6 oz of sugar
5 1/2 egg whites (plus 1 tsp cream of tartar)
1.8 oz of sugar
Optional 1 tsp lemon zest and 1 tbsp of lemon juice
Preheat oven 350F and line and oil one 8in cake pan
Sift together flour, sugar, and salt, set aside
Beat together egg yolks and sugar until pale in color in a separate bowl, set aside
In stand up mixer, beat egg whites and cream of tartar until frothy, then add sugar and beat til glossy
Pour the egg yolk mixture into the white and fold together until incorporated
Fold in the flour mixture little by little until fully incorporated
Pour into cake pan and bake for at least 40 mins might be longer depending on your oven
Cool cake and wrap in plastic until we are ready to assemble cake
For the coffee crunch
2 1/4 cup sugar
1/3 cup light corn syrup
1/3 cup or more coffee
1 1/2 tablespoon baking soda
Line a half sheet pan with silpat or parchment set aside
Use a 4 to 6 qt heavy bottom pan and mix together sugar, corn syrup and coffee and heat up to around 305F degree
Take off heat and whisk in the baking soda carefully it will be very hot and it will foam up quickly so work quick
Pour onto the sheet pan
Cool completely and then break into pieces with rolling pin
Set aside
For Coffee Whipping Cream Frosting
2 cups of heavy whipping cream
2 to 3 tbsp sugar
2 tsp vanilla extract
2 tsp instant coffee
Whip everything together until firm and thick, should be 4 times its size when it is done
Keep frosting in the fridge if you are not assembling cake right away
How to assemble the cake, please refer to the youtube video!!
Cake are best eaten the day of making but you can keep it in the fridge for a day or so after but might not be as crunchy
Enjoy ????