Spice Cake With Coffee Toffee Crunch Food

SPICE CAKE WITH COFFEE-TOFFEE CRUNCH

Steps:

• CAKE:.
• Preheat oven to 350°F
• Butter and flour three 8-in. round cake pans.
• In a large bowl with a mixer on medium-high speed (use the blade or rotary beater if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes.
• Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl as necessary & beat in molasses.
• In another bowl, whisk flour, baking powder, ginger, cinnamon, salt, and cloves, if using.
• Stir (or beat at low speed) a third of the flour mixture into butter mixture.
• Stir in half the milk just until blended.
• Stir in another third of the flour mixture, then remaining milk, followed by remaining flour, scraping down sides of bowl as necessary.
• Scrape batter equally into prepared pans and spread level.
• Bake cakes until a wooden skewer inserted in the center of a layer comes out clean, 25 to 30 minutes.
• Cool in pans on racks for 10 minutes, then invert cakes onto racks and remove pans.
• Cool completely before assembling.
• FROSTING:.
• In a large bowl, beat butter with a mixer on low speed until light and fluffy.
• Beat in cream cheese until well incorporated, scraping down sides of bowl as necessary.
• Beat in powdered sugar, lemon juice, and molasses, then increase speed to medium-high and beat until no lumps remain.
• COFFEE-TOFFEE CRUNCH:.
• Butter a 12X17" rimmed baking pan.
• Measure out vanilla and set aside.
• In a 2-3 quart saucepan over medium-low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso(or Cuban)powder until butter is melted and you no longer see any crystals.
• Increase heat to high and boil, stirring occasionally, until mixture reaches 300ºF on a candy thermometer, 4-5 minutes.
• Quickly remove from heat and carefully stir in vanilla (MIXTURE WILL BUBBLE UP) BE CAREFUL, IT IS NOT WORTH BURNING YOURSELF!
• Immediately spread thinly in prepared baking pan and let cool until hard, about 20 minutes.
• Flex pan to release toffee.
• If using for topping cake, finely chop enough to make 1 1/4 cups.
• Break remaining toffee into small chunks and reserve for garnish. Store in airtight contained at room temperature for up to 1 week.
• ASSEMBLY OF THE CAKE:.
• Cut 4 strips of waxed paper or parchment paper, each about 4 by 12 in., and arrange them in a square over edges of a serving platter.
• With a serrated knife, carefully slice cake layers in half horizontally.
• Place first split layer, cut side down, on serving platter (adjust parchment paper so that edges of platter are covered).
• Spread layer with about 1/2 cup frosting.
• Sprinkle with about 1/4 cup chopped toffee.
• Repeat frosting and sprinkling with next 4 split layers.
• Top with remaining split layer, but don't frost or sprinkle with toffee.
• Brush away crumbs around sides and base of cake.
• Spoon 1 cup frosting into a small bowl and stir in milk until smooth.
• Spread a thin layer of frosting over top and sides of cake to seal in crumbs.
• Refrigerate cake until coating is set, about 1 hour.
• Spread remaining frosting over top and sides of cake, then remove strips of paper.
• If not serving within a few hours, cover and refrigerate for up to 1 day,
• Shortly before serving, garnish top of cake with toffee chunks.

LOUISE READ'S COFFEE CRUNCH CAKE

Steps:

• Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue. Set aside while you make the cake mixture.
• Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.
• Spread the meringue on top of the tin containing less cake mix. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their tins and leave to cool on a wire rack.
• To make the filling, beat the butter and icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final tsp of the coffee into the icing sugar. Add a drop more water to make a runny icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.

TOFFEE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners' sugar and cake flour together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form., Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.

SPICE CAKE WITH CARDAMOM-COFFEE ICING

Steps:

• To make the cake:
• Preheat oven to 350 degrees.
• Sift dry ingredients.
• In a large bowl, cream butter & sugars; add eggs one at a time; then vanilla, mixing until light and fluffy (about 5 minutes).
• Beat in dry ingredients alternating with buttermilk, beginning and ending with flour mixture.
• Beat until just smooth, about a minute.
• Pour into two 8-inch (or a 13x9) greased and floured pans. Bake for about 30-35 minutes for layers, 35-40 minutes for 13X9 cake, or until cake tester is removed clean.
• Remove from oven and cool on racks about 10 minutes. Remove from pans and finish cooling on racks.
• To make the icing:
• Heat milk and dissolve espresso powder in it, then allow it to cool.
• Beat together remaining ingredients, add coffee mixture and continue beating until fluffy.
• Ice cake when cool.

TOFFEE BUTTER CRUNCH CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 9" square baking pan.
• In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
• Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
• Pour into prepared pan.
• In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
• Mix in toffee chips.
• Sprinkle evenly over cake batter.
• Bake 35 minutes, or until cake tests done.
• Cool on wire rack.