Coffee Crunch Cake by shireen

                         Coffee Crunch Cake

      Ingredients for sponge

      Eggs 4

      Castor Sugar 4 ounce

      Flour 4 ounce

      Coffee powder 1 tsp

      Baking powder 1 tsp

      Vanilla essence ½ tsp

      For icing

      Fresh cream 12 ounces

      Icing sugar 2 ounce

      Coffee 1 tsp

      Water 1 tsp

      Ingredients for crunch

      Sugar 5 ounces

      Almonds 2 tbsp

      Method for sponge cake

      Beat 4 eggs, stiff add gradually adding in caster 4 ounce sugar, add ½ tsp vanilla essence with 1 tsp coffee dissolved in 1 tsp of water, sieve together 4 ounce flour and 1 tsp baking powder and fold very gently to the egg mixture, grease two 8 inches sandwich pans, dust with flour, pour batter in it and bake in a pre heated oven on (NO: 4) 180 degree C for 25 minutes, remove cool cakes.

      Method for crunch

      In a pan put 5 ounces sugar and cook on low flame till sugar melts, then add to it 2 tbsp almonds, pour mixture in a greased pan and leave to set till firm, crush with rolling pin and use as required.

      Method for icing

      Beat 12 ounces cream, when it starts getting thick, add 2 ounces icing sugar and 1 tsp coffee liquid. Beat till thick, now spread your cake with icing. Top with prepared crunch, cover with second half cake, ice the sides and top with cream, cover the whole cake with crunch, lavishly decorate with swirls of cream.