I'm posting this in response to a discussion on the L.A. Board, and it's from "Dear S.O.S.: Dessert Recipe Requests to the Los Angeles Times" by Rose Dosti.
Blum's Coffee Crunch Cake
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 (recipe says an 8 oz. cake)
Sugar, coffee and corn syrup in a deep saucepan, bring to a boil, cook to 310 degrees on candy thermometer (hard-crack stage).
Press soda through a sieve to remove lumps. After removing syrup from heat, immediately add soda (mixture will foam), stir vigorously just until the mixture thickens and pulls away from the sides of the pan but don't beat so hard that the foam is destroyed.
Pour immediately into an ungreased 9" square pan, don't spread or stir, let stand without moving until cool. When ready to use, remove it from pan and crush it between sheets of wax paper to form coarse crumbs.
Frost the cake with the whipped cream and the crushed topping, refrigerate if not using immediately.
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