Zutaten für Caramel Crunch Cake
- 2 cups cake flour
- 2 ½ cups granulated sugar + ¼ cup powdered sugar
- Egg Yolk
- ½ cup water
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Egg White
- ½ tsp cream of tartar
- Pinch of salt
- Brewed Coffee
- Karo Light Corn Syrup
- Baking Soda
- Whipping Cream
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Zubereitung von Caramel Crunch Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a medium bowl, whisk together 2 cups cake flour, 1 ½ cups granulated sugar, and 1 tsp baking powder.
- In a separate bowl, whisk together 4 large egg yolks, ½ cup water, 2 tbsp lemon juice, and 1 tsp vanilla extract until light and fluffy.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- In a clean, grease-free bowl, beat 4 large egg whites with ½ tsp cream of tartar and a pinch of salt until soft peaks form.
- Gradually add 1 cup granulated sugar to the egg whites, beating until stiff, glossy peaks form.
- Gently fold the batter into the meringue in three additions, being careful not to deflate the egg whites.
- Pour batter into the prepared tube pan. Run a knife through the batter to remove any large air bubbles.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is baking, prepare the caramel topping: In a medium saucepan, combine 1 cup granulated sugar, ¼ cup water, and ¼ cup light corn syrup. Cook over medium heat, without stirring, until the mixture turns a deep amber color (hard-crack stage, approximately 310°F on a candy thermometer).
- Carefully remove from heat and immediately stir in 1 tsp baking soda. The mixture will bubble up – be cautious! Stir until thickened.
- Pour the caramel into a lightly greased 9x13 inch baking pan and let cool completely. Once cool, break it into coarse crumbs.
- In a large bowl, beat 2 cups heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
- Once the cake is completely cool, slice it horizontally into four layers.
- Spread half of the whipped cream between the layers and the remaining cream on top and sides of the cake.
- Sprinkle the crushed caramel generously over the top and sides of the frosted cake.
- Refrigerate for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
326g
Fat
75g
Carbs
35g
