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.
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Sep 9, 2018
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.
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