Lemon Crunch Cake Recipe
Ingredients
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Baking soda | 1 Tablespoon | |
| 1/8 teaspoon oil of lemon | ||
| 10-inch sponge or chiffon cake, purchased or homemade | ||
| Whipping cream | 2 Cup (16 tbs) | |
| Powdered sugar | 1/4 Cup (16 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.)
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.)
Chef
