Tinas Crackle Cake Recipe 55

SALTINE CRACKER CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9-inch springform pan.
• In a large bowl, beat 5 egg yolks with sugar.
• Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs.
• Add to sugar mixture.
• Add almonds, almond extract and salt and combine well.
• In another bowl, beat 5 egg whites until stiff and glossy.
• Fold into almond batter.
• Pour batter into prepared pan and bake until cake tests done; check at 30 to 35 minutes.
• Remove from oven.
• When cake is cool, remove sides of springform pan.
• Spread top of cake with apricot jam and sprinkle with cookie crumbs.
• Whip cream and spread over top of cake.

TINA'S CRACKLE CAKE RECIPE - (5/5)

Steps:

• For the cake: Preheat oven to 350F. Adjust rack in the lower third of oven. Grease or spray 3 10 inch nonstick cake pans and line the bottom with wax paper. Grease the paper as well. Sift flour, half of the sugar (1 cup and 2 tablespoons), and salt into a bowl; set aside. Whisk egg whites in bowl of a heavy-duty mixer just until frothy. Add cream of tartar; whisk until soft peaks form. Add 3/4 cups sugar in a steady stream, whisking until thicker, stiffer, glossy peaks form - about 2 to 3 minutes. Whisk in vanilla, lemon juice, and lemon zest. Scoop white into a VERY large bowl (trust me, you'll need it) and set aside. In the same bowl you used for the whites, beat the egg yolks with remaining sugar until thick and pale yellow, about 2-3 minutes. Add water and beat until thickened, about 4 minutes. It should be very thick and pale. Pour yolk mixture over whites and gently fold together with a rubber spatula. Sprinkle a third of the flour mixture over the egg mixture; fold to combine. Repeat two more times just until ingredients are incorporated. Gently pour batter into the pans and level tops with a spatula. Bake for 20 to 25 minutes, or until top springs back slightly when lightly touched and a toothpick comes out clean. Invert pan onto a cooling rack, and cool for about 45 minutes. To remove cake from pan, slip a butter knife down one side of pan and slowly trace perimeter to release the cake. When sides are free, cover cake with a rack and invert. Remove cake pan and the wax paper. Let the cakes cool completely. For the coffee crunch topping: Generously oil a large baking sheet or line with a silicon mat or parchment paper; sift baking soda onto a sheet of wax paper; set nearby. Combine coffee, sugar and corn syrup in a heavy, 4-quart saucepan. Place over medium heat, stirring occasionally, until sugar dissolves. When mixture is clear and begins to boil, increase heat to medium-high; cook until mixture reaches 290°F on a candy thermometer. Remove from heat and stir in baking soda (mixture will foam up intensely). While still foaming, pour out onto prepared baking sheet. Do not spread (this will compress it) and let it harden and cool completely (about 30 minutes). Crush into very small pieces using your hands or a knife. Store in an airtight container if using later. For the frosting: Combine cream, sugar and vanilla. Whisk until cream holds stiff peaks. To assemble: Place cake on a cake plate. Spread whipped cream between each layer about 1 inch thick and sprinkle with the smallest pieces and dust from the coffee crunch. Carefully stack the layers, repeating the whipped cream and sprinkling the coffee crunch. Spread remaining whipped cream over the top and sides of cake and decorate with as much coffee crunch as possible. Refrigerate until serving.