posted by Lee Sands 06-14-98 12:47 PM
Blum's Coffee Crunch Cake
1 1/2 cups sugar
1/4 cup strong coffee
1/4 cup light corn syrup
1 tablespoon baking soda
1 cup whipping cream, whipped
1 (8 ounce) angel food cake
Combine sugar, coffee and corn syrup in a saucepan at least five inches deep. Bring mixture to a boil and cook until it
reaches 310 degrees on a candy thermometer or reaches hard crack stage (when a small amount dropped into cold water breaks with a brittle snap).
Press soda through a sieve to remove the lumps. Remove syrup from heat. Immediately add soda and stir vigorously just until mixture thickens and pulls away from the sides of the pan. (Mixture foams rapidly when soda is added.
Do not destroy the foam by beating excessively). Immediately pour the foamy mass into an ungreased 9 inch square metal pan (do not spread or stir). Let stand, without moving, until cool. When ready to garnish the cake, knock the candy out of the pan and crush between sheets of waxed paper with a rolling pin to form coarse crumbs.
Frost cake with whipping cream. Cover frosted cake
generously and thoroughly with crushed topping. Refrigerate until ready to serve. Makes 6 servings.