Tuesday, November 16, 2010

Walnut Coconut cake Review/ Crunchy cake recipe

I promised last time that I would give reviews on the walnut coconut cake. It was very easy and more importantly very tasty. You can find it on the blog arabicbites.blogspot.com

I also made another cake and now I am kicking myself for not taking a picture of but if was very cute and not to mention yummy.

The recipe for this cake was givin to me by a very dear friend almost a sister. She is always the brave one who will try new cake recipes that I shy away from to avoid big disasters and panic attacks ( which I usually have making anything new).

Its a great cake even for baking rookies.

3 layer crunch cake

Cake part.
5 eggs
1 cup sugar
1 cup flour

Bake at 350 for 20-25 mins. In a well greased 10' round cake pan.

Middle crunch layer
5 egg whites
1 cup powdered sugar or regular sugar.

Blend very well until white and foamy. About 5-7 mins.

Bake at 220 for 2-3 hours until very crunchy. Bake in a 10' pan lined with parchment paper.

Cut the cake it half to have two layers.


1 8oz package of cream cheese
1 can sweetened condensed milk
1 stick of unsalted butter
1 cup of heavy cream

blend well with a blender. I stuck the cream in the fridge for about 10-15 mins so it won't be so runny when you are frosting it.

On the bottom layer of the cake add cream be generous because the cream goes along way. Then add the crunch layer and cream. Finally add the top layer and frost the whole cake well leaving no bald spots. I made this cake for a baby shower recently and I found at Michaels very cute baby pink pearl sprinkles and edible glitter.
I packed the sprinkles on heavy around the outside and sprinkled them generously on the top with the edible sparkles in pearly white ( kinda resembled snow).

This cake it a crowd pleaser and is easy when you don't have many ingredients but it will definitely impress.

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