Coffee Crunch Cake Recipe

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  • For Sponge:
  • Eggs 4
  • Castor sugar 4 ounce
  • Flour 4 ounce
  • Coffee powder 1 tsp (dissolve in water)
  • Baking powder 1 tsp
  • Vanilla essence ½ tsp
  • For icing:
  • Olpers cream 12 ounces
  • Icing sugar 2 ounce
  • Coffee 1 tsp
  • Water 1 tsp
  • Ingredients for crunch:
  • Sugar 5 ounces
  • Almonds 2 tbsp
  • Cooking Directions



      Method for sponge: Beat eggs, stiff add gradually adding in caster sugar, add vanilla essence,coffee with dissolved in water, sieve together flour and baking powder,fold very gently to the egg mixture.

    2. Grease two sandwich pans(8 inches).

    3. Dust with flour, pour batter in it.

    4. Then bake in a pre heated oven on(NO:4) 180 degree C for 25 minutes.

    5. Remove from oven,let it cool.

    6. Method for crunch:In a pan put sugar and cook on low flame till sugar melts.

    7. Then add almonds.

    8. Pour mixture in a greased pan and leave to set till firm.

    9. Crush with rolling pin and use on cake as required.

    10. Method for icing: Beat cream, when it starts getting thick.

    11. Add icing sugar and coffee liquid.

    12. Beat, till thick,

    13. For assembling: Now spread your cake with icing.

    14. Top with prepared crunch, cover with second half cake.

    15. Ice the sides and top with cream, cover the whole cake with crunch, lavishly decorate with swirls of cream.

    16. Once the cake is fully iced, you can chill until it’s cold to help the icing set or serve right away if you can’t wait, enjoy!

Eclair Cake

Eclair Cake Recipe

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan.

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