Coffee Crumble Cake

When I was a teenager, my mother would make this super light chiffon sponge cake frosted with whipped cream and topped with crumbled coffee candy.

Now, I should impress on the fact that my mother made her coffee candy without a candy thermometer. She could tell the candy was at the perfect hard-crack stage just by looking at it. Now that ability has deterred me from making my own candy. Until today.

Today I was craving Coffee Crumble Cake, and God help anyone who stands in the way of me and my sweet-tooth cravings.

I made the chiffon cake as I always have since I was 11; the coffee flavored whipped cream was a breeze; and tackled the task of making the perfect coffee candy.

I was prepared to fail and use broken bits of Kopiko candy, but mine turned out unexpectedly good.

COFFEE CRUMBLE CAKE For the cake 1¼ cup cake flour 1½ cups sugar, divided ½ tsp salt 6 eggs, separated ¼ cup water 1 tsp cream of tartar 1 tsp vanilla 1 tbsp fresh lemon juice 1 tsp fresh lemon zest For the frosting 2 cups whipping cream 1 cup sugar 2 tsp instant coffee granules For the coffee candy Vegetable oil for greasing pan 1 tbsp baking soda, sifted ¼ cup strong brewed coffee 1½ cups sugar ¼ cup sugar syrup Cake instructions Preheat oven to 350oF. In a mixing bowl, combined flour, 1 cup sugar and salt and make a well in the center and add egg yolks and water. Mix until just incorporated. Whip egg whites with an electric mixer until frothy, then whisk in cream of tartar until soft peaks foam. Gradually add remaining ½ cup sugar until stiff, glossy peaks form. Whisk in vanilla, lemon juice and lemon zest. Using a spatula, gently fold the egg yolk mixture into the egg white mixture. Pour batter into a 10-inch springform. Bake for 35-40 minutes or until a toothpick stuck into the center comes out clean. Cool for about an hour. Coffee Candy instructions Generously grease a large baking sheet with vegetable oil. Combine coffee, sugar and sugar syrup in a heavy bottomed saucepan and place over medium heat, until sugar dissolves. Increase heat to medium high and cook until candy mixture reaches 290oF, stirring occasionally to prevent it from scorching. Remove from stove and quickly stir in the sifted baking soda. Pour immediately on oiled baking sheet and let cool for at least an hour. Crush into small pieces. Frosting Combine all ingredients in a stand mixer and beat on high speed until soft peaks form. Assembly Slice cooled cake into 2 equal layers. Spread whipped cream on first layer and sprinkle crush coffee candy on top. Stack the second layer and spread remaining whipped cream over top and sides of cake. Generously sprinkle over top and sides with crumbled coffee candy. Serve.