Ingredients
- 1 1/4 cups cake flour, sifted
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 6 egg yolks
- 1/4 cup water
- 1 cup (7 to eight) large egg-whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- Coffee Crunch
- Unflavored vegetable oil
- 1 tablespoon sodium bicarbonate, sifted
- 1/4 cup strong made coffee
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- Frosting
- 2 cups heavy cream
- two tablespoons sugar
- 2 teaspoons vanilla
Directions
For that cake: Adjust rack in lower third of oven preheat oven to 350 levels. Sift flour, 3/4 cup sugar and also the salt onto a sheet of wax paper put aside.
Utilizing an electric mixer, beat egg yolks with 1/4 cup sugar until thick and pale yellow. Add water and beat until
thickened, about 4 minutes. Whisk egg-whites in bowl of the heavy-duty mixer just until creamy. Add cream of tartar whisk until soft peaks form. Add remaining 1/2 cup sugar in a steady flow, whisking until thicker, stiffer, glossy peaks form -- about two to three minutes. Whisk in vanilla, fresh lemon juice and lemon zest. Pour yolk mixture over whites. Fold plus a rubber spatula. Utilizing a metal spatula, scoop up another from the flour mixture and sprinkle over mixture fold along with a rubber spatula. Repeat two more
removable bottom (just like an angel food pan). Level top having a rubber spatula.
Bake for 50 to 55 minutes, or until top springs back slightly when gently touched. Invert pan on the lengthy-necked bottle to awesome for around forty-five minutes. To get rid of cake from pan, slip an adaptable metal spatula lower one for reds of pan gradually trace perimeter to produce the wedding cake. When sides have the freedom, push-up below to produce cake. Tilt cake, with
removable bottom still attached, and lightly tap bottom against counter to release cake. Rotate cake, tapping a couple of
more occasions,until it seems free. Cover cake having a rack, and invert remove bottom of pan.
Coffee Crunch Topping: Generously oil a sizable baking sheet sift sodium bicarbonate onto a sheet of wax paper set nearby. Combine coffee, sugar and corn syrup inside a heavy, 4-quart saucepan. Place over medium-low heat, stirring from time to time, until sugar dissolves. When mixture is obvious and starts to boil, increase heat to medium- high prepare until mixture reaches 290 levels on the chocolate thermometer. Toward finish of cooking (around 270 levels-280 levels), stir from time to time to avoid mixture from scorching and achieving too foamy). Remove from heat and stir in sodium bicarbonate (mixture will foam up very). While still foaming, pour out onto oiled baking sheet. Don't spread let awesome
undisturbed not less than one hour. Crush into really small pieces. (Place between 2 sheets of wax paper and tap or roll with moving pin.) Store within an airtight container.
For that frosting: Combine cream, sugar and vanilla beat until cream holds sturdy soft peaks.
To put together: Slice cooled cake into 3 equal layers utilizing a serrated knife. Spread whipped cream in between each layer,
carefully stacking layers. Spread remaining whipped cream over top and sides of cake. Refrigerate.
Right before serving, generously sprinkle top and sides using the coffee crunch.
Posted 6/13/05.
Source: Internet
Posted By: Marlen
matchlessm@america online.com
BLUM'S COFFEE CRUNCH CAKE