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Coffee Crunch Cake without Oven

..Coffee Crunch Cake without Oven
  • Serves: 6 People
  • Prep Time: 40
  • Cooking: 35
  • Calories: 3470
  • Difficulty: easy
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  • recipeCategory: Cakes & Bakes
  • description: Coffee crunch cake without oven, No oven coffee crunch cake recipe, No oven smooth and crunchy coffee crunch cake
  • recipeCuisine: Pakistani
  • keywords: Coffee crunch cake without oven, No oven coffee crunch cake recipe, No oven smooth and crunchy coffee crunch cake
  • recipeYield: 6
  • prepTime: PT30M

Coffee crunch cake is a delicious, moist, filled with yummiest coffee frosting and almond crunch. This no oven coffee crunch cake recipe is perfect for any especial day like birthday parties or any dawat. I made this coffee crunch cake without oven but you can easily make it with oven, the timing and temperature is also mentioned in the recipe. It is a lusciously smooth yet crunch cake, a moist vanilla sponge cake lightly soaked with coffee syrup, layered with smooth whipped cream and covered with delightfully crunchy coffee candy.


Ingredients

Directions

  1. Take a 6 or 7 inches pan and grease it with cooking oil. Then put a butter paper in the bottom. Keep it aside.

  2. Put a big pot or wok with a wire stand in it on low flame and pre heat it for 5-10 minutes.

  3. In a mixing bowl add milk and coffee and combine well.

  4. Then add cooking oil and vanilla essence and mix these well. Keep aside.

  5. In a mixing bowl take eggs along with sugar, beat it well for 7-8 minutes with electric beater so that sugar could dissolve and eggs could fluff up. The batter should be thick and creamy.

  6. Add prepared coffee mixture and mix it well. Now the work for beater is completed so keep it aside.

  7. Gradually strain the all purpose flour in the prepared wet mixture of eggs and gently fold the mixture with a hand whisk, do not over mix so that the air developed in eggs should not be removed.

  8. Add the prepared cake batter in the already prepared cake pan.

  9. Put the cake pan in the pre heated wok, cover the lid and let the cake bake on low to medium flame for 25-30 minutes or till a tooth pick inserted in the center comes out clean.

  10. Take the cake out and let it cool down completely.

  11. __________ For Coffee Crunch _____________

  12. Put a pan on low flame and add the sugar in it. Let it melt without stirring it.

  13. The sugar will start to caramelize then stir it.

  14. After he sugar is completely caramelized and melted add almonds in it. Mix it and turn off the flame.

  15. Pour the caramel on any silicon mat or greased steel plate or on the greased working surface of your kitchen. Do not touch the caramel at this stage as it will be extremely hot.

  16. After it is cool down completely crush it through grinder or rolling pin. Crunch for cake is ready.

  17. ____________ For Frosting ____________

  18. In a mixing bowl add coffee and hot water and combine it well.

  19. Now take whipping cream in a wide mixing bowl and beat it till the stiff peaks form.

  20. Add prepared coffee mixture in this whipped cream and combine it well with the cream.

  21. Frosting for cake is ready keep it aside.

  22. _____________ For Cake Syrup _____________

  23. In warm milk add coffee and sugar, mix it and keep aside to cool it down.

  24. ____________ For Cake Assembling ___________

  25. Run a knife around the cake and take it out gently from the cake pan. Remove the butter paper.

  26. Cut the cake in 3 layers.

  27. Soak the bottom layer with cake syrup that we already prepared to make it moist.

  28. Spread the prepared coffee frosting on cake.

  29. Add some crunch on it and then place the second layer of cake on it.

  30. Repeat the same process with remaining layers.

  31. On the top of the final layer add frosting and also cover the complete cake in frosting.

  32. Smooth the top and the edges of the cake with a pallet knife.

  33. Spread the crunch on the sides of cake.

  34. Add the frosting in a piping bag and garnish the top of the cake as per your choice.

  35. Sprinkle the crunch on top as well.

  36. No oven smooth and crunchy coffee crunch cake is ready to enjoy.

  37. ________ Note: For oven bake in a pre-heated oven at 180 °C for 25-30 minutes or till a toothpick inserted comes out clean.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

Coffee crunch cake without oven No oven coffee crunch cake recipe No oven smooth and crunchy coffee crunch cake