Blum’s Coffee Crunch Cake

Martha genskaber den ikoniske dessert fra Blums Bageri i San Francisco. Den laver en lys svampekage med rige kaffe, frostende og knaprige skår af kaffe-flavored slik. Martha lavede denne opskrift på “Martha Bakes” episode 710.

Kilde: Martha Stewart Living Television, Episode 10411

Gør en 10-tommers kage

Udbytte

ingredienser

2 1/4 kopper kage mel (ikke selvstigende)
1 1/2 kopper sukker
1 spsk bagepulver
1 tsk kosher salt
1/2 kop vegetabilsk olie
6 store æg, adskilt
Zest af 1 citron
1 spsk ren vanille ekstrakt
Kaffe Frosting
Kaffe Crunch

Kørselsvejledning

1.

Forvarm ovnen til 325 grader. I en stor skål, visp sammen mel, 3/4 kop sukker, bagepulver og salt. Tilsæt 3/4 kop vand, olie, æggeblommer, zest og vanille; slå indtil glat.
2.

I skålen af en elektrisk mixer udstyret med whisk attachment, visp æggehvider i mellem høj hastighed. Med maskinen kører, tilsæt resterende 3/4 kop sukker i en langsom, stabil strøm, slår til indarbejdet og stiv glansende toppe form.
3.

Fjern skål fra mixer. Sæt forsigtigt, men grundigt, foldede æggehvider i smør, i to tilføjelser. Hæld batter i en 10-tommers rørplade. Bages indtil et tandstikker indsat i midten kommer ud rent, cirka 1 time. Fjern fra ovn og vend om på en smal halsflaske, hvis din pande ikke har fødder. Lad stå indtil det er koldt, cirka 1 time, før du fjerner gryden.
4.

Placer kage på en serveringsfad. Cover kage med et jævnt lag af frosting. Lige før servering sprinkle toppen og siderne af kagen generøst med kaffe crunch.

One Comment

Riley
26.04.2023 @ 23:50

As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:

Martha recreates the iconic dessert from Blums Bakery in San Francisco. She makes a light sponge cake with rich coffee, frosting, and crunchy shards of coffee-flavored candy. Martha made this recipe on “Martha Bakes” episode 710. Yield: 10-inch cake. Ingredients: 2 1/4 cups cake flour (not self-rising), 1 1/2 cups sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/2 cup vegetable oil, 6 large eggs, separated, zest of 1 lemon, 1 tablespoon pure vanilla extract, Coffee Frosting, Coffee Crunch. Directions: 1. Preheat oven to 325 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth. 2. In the bowl of an electric mixer fitted with whisk attachment, beat egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow, steady stream, beating until incorporated and stiff glossy peaks form. 3. Remove bowl from mixer. Gently but thoroughly fold egg whites into batter, in two additions. Pour batter into a 10-inch tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Remove from oven and invert onto a narrow-necked bottle, if your pan doesnt have feet. Let stand until cool, about 1 hour, before removing pan. 4. Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.