This light, airy, fluffy cake drizzled with coffee mixture & topped with whipped cream and Croccan crystals, is a very well known cake back home in Amman. It’s one of the favourite cakes made in any gathering or parties. I usually use decaffeinated coffee just in-case we’ll have it in the evening or there’s anyone who can’t have caffeinated coffee. It’s a “Must-Try Cake”.
With Electric mixer, on medium-high, beat eggs+ vanilla till it becomes fluffy & light-yellow in colour, about 5 minutes. Gradually add sugar while beating. Add oil& continue beating.
Sift Flour+ Baking Powder+ salt. Add to egg mixture gradually while beating on low speed till just combined.
Pour batter into UN-GREASED tube-shape baking pan. Bake in 350F (180C) preheated oven for about 30-40 minutes or till a toothpick inserted comes out clean.
Invert pan over a bottle or a jar, and leave it hanging as so till it cools completely, about 1 hour. (Don’t worry; cake won’t fall from the pan).
After cake is cool, run a knife around outer& inner edges of cake. Invert it over serving plate. Poke cake with wooden stick all over so it would absorb the sauce.
***Prepare Nescafe sauce: mix Nescafe+ water+ sugar and stir till dissolved. Pour mixture over cake. Cover and keep in fridge.
***Prepare Croccan: put sugar in a pan and melt over low-medium heat. When half the sugar has melted, add the Almonds and stir till all sugar is melted and almonds are toasted. Pour mixture on a baking tray & leave to cool. When it hardens, remove from tray, keep in a bag and crush it with a pestle.
***Prepare Whipping cream: using an electric mixer, on high speed, beat whipping cream+ icing sugar till it forms soft peaks, or whip a sachet of dream whip as directed on pack.
***To assemble: Spread whipped cream over cake as desired, sprinkle crushed Croccan on top. Cut and serve.
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