Blums Coffee Crunch Cake Food

BLUM'S COFFEE CRUNCH CAKE

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.
• Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow necked bottle if your pan doesn't have feet. Let stand until cool, about 1 hour, before removing pan.
• Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.

BLUM'S COFFEE CRUNCH CAKE RECIPE

Steps:

• Combine sugar, coffee and corn syrup in medium saucepan at least 5 inches deep. Bring mixture to boil and cook until it reaches 310 degrees on a candy thermometer or reaches the hard-crack stage (when a small amount dropped into cold water breaks with a brittle snap).
• Press baking soda through sieve to remove lumps. Remove syrup from heat. Immediately add soda and stir vigorously just until mixture thickens and pulls away from sides of pan. (Mixture foams rapidly when soda is added. Do not destroy foam by beating excessively.)
• Immediately pour foamy mass, being careful to avoid spatters, into ungreased 9-inch square metal pan. (Do not spread or stir). Let stand without moving until cool, 1 hour.
• When ready to garnish cake, remove from pan and crush between sheets of wax paper with rolling pin to form coarse pieces.
• Frost cake with whipped cream. Cover generously and thoroughly with brittle pieces. Refrigerate until serving.

BLUM'S COFFEE CRUNCH CAKE RECIPE

Steps:

• Make the cake: Position a rack in the center of the oven and heat the oven to 350 F. Coat the bottom and sides of a 9-inch round cake pan with a removable bottom with nonstick baking spray.
• Sift together the flour, ¾ cup of the sugar, and the salt into a medium bowl.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the yolks and ¼ cup sugar on medium speed until thick and pale yellow, about 4 minutes. Gradually add the water, oil, and vanilla, mixing well. If using a stand mixer, transfer the mixture to a large bowl and wash and dry the mixer bowl and whisk (or wash the beaters).
• Add the egg whites to the large mixer bowl (or another bowl) and beat until frothy. Add the cream of tartar and continue beating until the egg whites form soft peaks. Add the remaining ½ cup sugar and beat until stiff, glossy peaks form. Add the lemon zest and juice and beat just until incorporated, about 15 seconds.
• Using a rubber spatula, fold the yolk mixture into the egg whites. Gradually fold in the dry ingredients, approximately 1 cup at a time, until fully incorporated.
• Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake the cake for 55 minutes to 1 hour, until it is golden brown and a toothpick inserted in the center comes out clean.
• Let the cake cool completely on a cooling rack, about 45 minutes (removing the cake when it is still warm will cause it to deflate and likely tear).
• Run an offset spatula around the sides of the cake to loosen it from the pan. Holding the rim of the pan with one hand, press the bottom of the pan up and out. Run an offset spatula between the cake and the bottom to release it. Wrap the cake in plastic wrap and refrigerate until you are ready to assemble the cake.
• Make the coffee crunch: Attach a candy thermometer to the side of a 4- to 6-quart heavy pot. Add the sugar, coffee and corn syrup to the pot and cook over medium-high heat, stirring occasionally with a heatproof silicone spatula until the mixture reaches 270°F, about 10 minutes.
• Meanwhile, heavily coat a 13-by-18-by-1-inch baking sheet with nonstick baking spray. Measure the baking soda into a ramekin or cup and place near the stovetop, along with a large whisk.
• When the crunch reaches 270 F, increase the heat to high and stir constantly until the crunch reaches 305 F. Remove from the heat and quickly whisk the baking soda into the crunch; the mixture will expand and aerate quickly, in a matter of seconds. Pour the crunch onto the baking sheet. Allow the crunch to cool, undisturbed, for at least 30 minutes.
• Using a cleaver or other heavy knife, chop the crunch into quarter-sized pieces. (The crunch can be made ahead and stories in an airtight container at room temperature for up to 2 weeks.) 13. Make the coffee whipped cream: Combine the heavy cream, sugar, vanilla, and coffee in a large bowl and whip with a handheld mixer until medium peaks form.
• Assemble the cake: Place the cake on a turntable or cake stand and, using a long serrated knife, slice the cake horizontally in half. Remove the top half and place cut side up on a plate. Cover both halves with whipped cream, using approximately ½ cup per side. Scatter 1 cup of the crunch evenly to cover the bottom half. Place the top half, cream side down, on the top of the crunch layer and press gently to even the layers. Frost the sides and top of the cake with the remaining whipped cream. Refrigerated until ready to serve.
• When you are ready to serve the cake, cover the sides and top with the remaining crunch (if you apply the crunch in advance, it will start to melt and lose its bite). This cake is best enjoyed the day it is assembled; store it in a cake box or under a cake dome in the refrigerator.

COFFEE CRUNCH CAKE

Steps:

• For the cake: Adjust rack in lower third of oven, preheat to 350 degrees. Sift the flour, 3/4 cup of the sugar and the salt onto a sheet of wax paper, set aside.
• In a small bowl using an electric hand mixer, beat the egg yolks with 1/4 cup of the sugar until the mixture is thick and pale in color. Add the water and continue to beat until thickened, about 4 minutes. Whisk the egg whites in the bowl of a heavy-duty mixer just until frothy. Add the cream of tartar and continue to whisk until soft peaks form. Add the remaining 1/2 cup sugar in a steady stream, whisking until thicker, stiffer, glossy peaks form, about 2 to 3 minutes. Whisk in the vanilla, lemon juice and lemon zest.
• Pour the yolk mixture over the beaten egg whites. Fold the two mixtures together with a rubber spatula. Using a metal spatula, scoop up a third of the flour mixture and sprinkle it over the surface, fold in with the rubber spatula. Repeat 2 more times just until the ingredients are incorporated. Gently pour batter into an ungreased 10-inch round tube pan with removable bottom (like an angel food pan). Level the surface with the rubber spatula.
• Bake for 50 to 55 minutes or until the top springs back slightly when lightly touched, and sounds spongy. Remove the cake from the oven and invert the pan over a long-necked bottle to cool for about 45 minutes. To remove the sponge from the pan, carefully slip a flexible metal spatula down one side of the pan and slowly trace the perimeter to release the cake. When the sides are free, push up on the removable bottom to release the cake completely. Tilt the cake, with the bottom still attached, and gently tap the bottom against the counter to loosen the cake. Rotate the cake, tapping a few more times, until it appears free. Cover the cake with a rack and invert, remove the bottom of pan. Let cool to room temperature.
• Coffee crunch topping: Generously oil a large baking sheet. Sift the baking soda onto a small sheet of wax paper, set nearby. Combine the coffee, sugar and corn syrup in a deep, heavy 4-quart saucepan. Place over medium-low heat, stirring occasionally, until the sugar dissolves. When the mixture is clear and it begins to boil, increase the heat to medium-high and cook until the mixture reaches 290 degrees on candy thermometer. Toward the end of cooking, around 270 to 280 degrees, stir occasionally to prevent the mixture from scorching and becoming too foamy.
• Remove from heat and stir in baking soda. The mixture will foam up fiercely. While mixture is still foaming, pour it out onto the oiled baking sheet. Do not spread, just let it cool undisturbed for at least 1 hour.
• Break or crush into very small pieces by placing between 2 sheets of wax paper and tapping or rolling with rolling pin. Store in airtight container.
• Frosting: Combine cream, sugar and vanilla in a bowl and beat until the cream holds soft peaks.
• To assemble: Slice the cooled cake into 3 equal layers using a serrated knife. Spread whipped cream between each layer, carefully stacking the layers. Spread the remaining whipped cream over the top and sides of the cake. Refrigerate. Just before serving, generously sprinkle top and sides with coffee crunch.

BLUM'S COFFEE CRUNCH CAKE

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.
• Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow necked bottle if your pan doesn't have feet. Let stand until cool, about 1 hour, before removing pan.
• Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.