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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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A crunch toping is made by cooking coffee and corn syrup, cooled, broken up and topped over a whipped cream frosted angelfood cake. There are a few versions of the recipe( for both cake and topping ) on the Net, The cake is described: A light sponge cake with just a hint of lemon and vanilla, it had rich heavy whipped cream spread thinly between the layers and on the sides and top; it was covered with crushed bittersweet coffee crunch candy. Read more . Sounds great! Please note, the photo is not mine and was uploaded by an admirerer of this recipe. The following recipe uses a storebought or home made sponge or angelfood cake. Ingredients:
1 1/2 cups sugar |
1/4 cup strong coffee |
1/4 cup light corn syrup |
1 tablespoon baking soda |
1 cup whipping cream, whipped |
1 angel food cake ( or sponge cake ) |
Directions:
1. Combine sugar, coffee and corn syrup in saucepan at least 5 inches deep.
2. Bring mixture to boil and cook until it reaches 310?F on candy thermometeror reaches hard-crack stage (when small amount dropped in cold water breakswith brittle snap).
3. Press baking soda through sieve to remove lumps.
4. Removesyrup from heat. Immediately add baking soda and stir vigorously just until mixture thickens and pulls away from sides of pan.
5. (Mixture foams rapidly when soda is added.
6. Do not destroy foam by beating excessively.) Immediately
7. pour foamy mass into ungreased 9-inch square metal pan (do not spread orstir).
8. Let stand without moving, until cool.
9. When ready to garnish cake,knock topping mixture out of pan and crush between sheets of wax paper with rolling pin to form coarse crumbs.
10. Frost cake with whipped cream.
11. Cover frosted cake generously and thoroughly with crushed topping.
12. Refrigerate until ready to serve.
13. Makes 1 (9-inch) cake.
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