Attach a candy thermometer to the side of a 4 to 6 quart heavy pot.
Coffee crunch cake.
Blum s coffee crunch cake.
Grease and flour three 8 inch cake pans.
Add the sugar coffee and corn syrup to the pot and cook over medium high heat.
Gently but thoroughly fold beaten egg whites into batter in two additions.
5 sandwich the 2 cakes together with the coffee filling putting the meringuetopped sponge on top.
Drizzle all over with the coffee icing to.
Instructions for the cake.
Make the coffee crunch.
Place the cake on a turntable or cake stand and using a long serrated knife slice the cake horizontally in half.
Wrap the cake in plastic wrap and refrigerate until you are ready to assemble the cake.
Aside from it s it ice cream sandwiches if there s one dessert that is inextricably linked with san francisco it has to be the coffee crunch cake from the.
Let cool to room temperature.
Generously oil a large baking sheet.
Bake until a toothpick inserted in the center comes out clean about 1 hour.
Attach a candy thermometer to the side of a 4 to 6 quart heavy pot.
Use this recipe to make blum s coffee crunch cake.
Remove the top half and place cut side up on a plate.
In a mixing bowl add the dry ingredients.
Preheat oven to 350 degrees.
Cover both halves with whipped cream using approximately 1 2 cup per side.
Directions for the coffee crunch.
To make the filling beat the butter and icing sugar together adding 2 tsp more coffee.
Scatter 1 cup of the crunch evenly to cover the bottom half.
Cover the cake with a rack and invert remove the bottom of pan.
Pour batter into a 10 inch tube pan.
Tilt the cake with the bottom still attached and gently tap the bottom against the counter to loosen the cake.
Remove bowl from mixer.
Sugar flour cocoa baking soda baking powder and salt.
Makes enough for one 10 inch cake.
Rotate the cake tapping a few more times until it appears free.
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