Louise Read's Coffee crunch cake

Louise Read's Coffee crunch cake

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(31 ratings)

Prep: 40 mins Cook: 40 mins

More effort

Serves 8
This recipe pairs a nutty meringue with coffee-flavoured Victoria sponge. No wonder it made it into the top three in our 20th birthday cake competition

Nutrition and extra info

Nutrition:

  • kcal565
  • fat33g
  • saturates19g
  • carbs66g
  • sugars49g
  • fibre1g
  • protein6g
  • salt1g
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Ingredients

  • 175g softened butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g caster sugar
  • 3 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the meringue topping

  • 2 egg whites
  • 100g caster sugar
  • 3 tsp instant coffee granules
  • 25g chopped walnuts
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the filling

  • 100g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g icing sugar, sifted

For the drizzle icing

  • 3 tbsp icing sugar

Method

  1. Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue. Set aside while you make the cake mixture.

  2. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.

  3. Spread the meringue on top of the tin containing less cake mix. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their tins and leave to cool on a wire rack.

  4. To make the filling, beat the butter and icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final tsp of the coffee into the icing sugar. Add a drop more water to make a runny icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.

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Comments, questions and tips

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HRG's picture
HRG
1st Nov, 2015
5.05
Made this and it was delicious!! Thanks for sharing it.
julieigg1962
28th May, 2015
2.55
I made this for my daughter's birthday. I found that it needed an additional 20 minutes to cook and I think thats due to the meringue topping kept the centre of the cake runny for ages. Once it was cooked properly it was fantastic. Love the flavour and the meringue really makes it a bit different. I think I'll do this again but next time I might do the cake separately from the meringue, or perhaps part bake the cake first to rule out the soggy centre.
princessdaisy
11th Apr, 2015
Easy to make, followed baking instructions but added another 10 minutes to the meringue top. Filled with mascarpone flavoured with baileys. Also used coffee icing on top. I shall make it again .
Ozzy_and_Elvis
21st Apr, 2014
5.05
made this for mothers day and my mum loved it! it was gone in a matter of days! many people are saying to make the meringue at the end but just follow the recipe, I mean it worked for me and im 13! but would recommend to put little extra coffee mix in!
wolfette's picture
wolfette
23rd Feb, 2014
for the buttercream filling the quantities of the ingredients seem to be reversed - twice as much butter as sugar, but buttercream is usually twice as much sugar to butter.
mrs_eyre
8th Jan, 2014
Made exactly to the recipe and it was a huge hit. Lots of processes, but completely worth it.
Dear_Abby's picture
Dear_Abby
25th Oct, 2013
This cake was such a huge hit @ a Kitchen Tea I went to!! It was gone within minutes and everyone was so impressed they asked if I do catering!! LOL!! I changed the recipe a little and worked really well. I used Hazelnuts instead of Walnuts. Instead of butter cream filling I used Creme Fraiche sweetened a little with icing sugar and coffee. (would just advise putting it in the fridge while the cake is being made and baked to stiffen it up. (I wanted Mascarpone but the supermarket didn't have stock - didn't have time to run around!) It gave the cake a twist but really awesome!! Definately will try with the mascarpone (was trying for almost a tiramisu filling).
sllyst's picture
sllyst
29th Sep, 2013
I had no problems with the sponges. I'd read the comments so made the meringue last and sprinkled sugar on the top sponge. I would say though that the butter to sugar ratio for the filling is wrong, far too little sugar. It was very sickly too so think I would make with mascarpone next time. You can't taste the coffee in the sponge so would just put that in the filling next time.
ladyaimee
8th Jul, 2013
Gutted! 1st sponge came out beautiful 2nd with meringue not so good, the meringue started burning slightly so I turned oven down a touch and tried to remove burnt parts but the cake underneath still seemed very soggy and still had 15mins left to bake. I'm stood by the oven now waiting but I think this time I'll end up with just the 1 cake!!!
acripot
14th Mar, 2013
This cake is fantastic! It is my girlfriend's birthday today, and I baked this for her early this morning. A few things though - 1) I replaced the self raising flour with all purpose flour. 2) Just as the others have mentioned, I too made my meringue at the very end. 3) The cake mix + meringue takes 40 minutes to cook. And that is what the recipe says. 30 minutes aren't sufficient. I'd give it 5 stars. It tastes absolutely brilliant!

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