Louise Read's Coffee-Crunch Cake

  1. FOR THE MERINGUE TOPPING:.
  2. Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar.
  3. Mix the coffee with 3 tbsp boiling water to dissolve the granules.
  4. Gently fold the walnuts and 1 tsp of the coffee into the meringue.
  5. Set aside while you make the cake mixture.
  6. MAKE THE CAKE:.
  7. Heat oven to (180C/160C fan/gas 4) 356 degrees F.
  8. Grease 2 x 8" loose-bottomed cake pans and line the bases with baking parchment.
  9. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs.
  10. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid.
  11. Divide the mixture between the 2 pans, putting a little more mixture in one than the other.
  12. Spread the meringue on top of the pan containing less cake mix.
  13. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean.
  14. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their pans and leave to cool on a wire rack.
  15. TO MAKE THE FILLING:.
  16. Beat the butter and icing sugar together, adding 2 tsp more coffee.
  17. TO MAKE THE ICING:.
  18. Mix a final tsp of the coffee into the icing sugar.
  19. Add a drop more water to make a runny icing.
  20. Sandwich the 2 cakes together with the coffee filling, putting the meringue topped sponge on top.
  21. Drizzle all over with the coffee icing to finish.

butter, sugar, eggs, flour, baking powder, egg whites, sugar, coffee granules, walnuts, butter, icing sugar, icing sugar

Taken from www.food.com/recipe/louise-reads-coffee-crunch-cake-400716 (may not work)

Another recipe

Switch theme