Caramel Crunch Cake

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F.
  • Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
  • In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
  • Gradually add sugar and continue beating until meringue is firm and stands in peaks.
  • Fold batter gently into meringue until just blended; do not stir.
  • Gently spoon batter into ungreased tube pan.
  • Cut through batter with a knife to break up bubbles and level mixture.
  • Bake in preheated oven for 50-55 minutes or until top springs back when touched.
  • Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
  • Let stand until cool, then loosen with spatula and place on plate.
  • Split cake into four layers.
  • While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
  • Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
  • Immediately pour into ungreased shallow metal pan.
  • Do not stir or spread; let cool without moving.
  • Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
  • Whip cream, sugar and vanilla until stiff.
  • Spread half of cream between layers and remainder on top and sides.
  • Refrigerate until ready to serve.
  • Just before serving, cover cake with crushed caramel candy.
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