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Lemon Crunch Cake

the.instructor's picture
Ingredients
  Granulated sugar 1 1⁄2 Cup (24 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Baking soda 1 Tablespoon
  Lemon oil 1⁄8 Teaspoon
  10 inch sponge cake/Chiffon cake 1 (Purchased / Homemade)
  Whipping cream 2 Cup (32 tbs)
  Powdered sugar 1⁄4 Cup (4 tbs)
  Lemon extract 1⁄8 Teaspoon
Directions

In a heavy 3- to 4-quart pan, combine granulated sugar, water, and corn syrup.
Cook over medium-high heat, stirring occasionally, until syrup registers 300°F on a candy thermometer.
Remove from heat immediately; quickly stir in baking soda and oil of lemon.
Stir until blended; then immediately pour foamy mixture onto a 12-inch square of buttered foil.
Let cool; break into coarse crumbs with a flat-surfaced mallet or a rolling pin.
Split cake horizontally into 4 equal layers.
Whip cream until stiff; blend in powdered sugar and lemon extract.
Reassemble cake on a serving plate, spreading half the cream between layers.
Spread remaining cream over top and sides of cake.
Pat crushed candy generously over top and sides.
(You'll have leftover candy; store it airtight.)

Recipe Summary

Course: 
Dessert
Method: 
Baked

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