This decadent coffee cake with almond crocan is just a delight to wow your guests with.
With the electric mixer whip the egg whites till foamy and have soft peaks.
In a separate bowl whisk the egg yolks with the vanilla sugar and 1 tsp of baking powder till pale in color and smooth.
Add the milk and whisk till combined.
Sift the flour with the salt corn flour and the remaining 1 tsp baking powder and baking soda.
Add half the flour and half the oil to the egg mixture the whisk to combine. Add the remaining flour and oil then mix well.
Add third of the whipped egg whites and fold with the spatula, continue the same with the other two thirds.
Here you can decide which pan you want to use or you can bake it in cupcake molds.
Put the batter in a greased and flour dusted pan of your choice fill it 2⁄3 up.
Bake it at 350 degrees F or 175 degrees C in an oven, middle rack for 30 minutes (if you use a cupcake tin bake them for 20 minutes) or till the tooth pick comes out clean.
Let it cool for 10 minutes then remove it on a wire rack to cool completely.
Prepare 1 1⁄2 cups of coffee and sweeten it with 1⁄4 cup of simple syrup with 1 tsp rose water.
Pour it over the cake with a spoon or a brush to evenly soak it. Put the cake in the fridge for 1 hour.
Just use 2 packets of dream whip with 1 tbsp instant coffee and 1⁄2 cup cold milk or 1 cup whipped cream with 1 tbsp instant coffee mixed with 1 tbsp water and 4 tbsp sugar (more if you like it sweeter) then whip.
Put the frosting on the cake evenly (doesn’t need to be very pretty it will be covered with crocan later).
Put it back in the fridge till you make the crocan.
Put 1⁄2 cup sugar in a pan and let it dissolve without stirring and tun to amber color.
Add some whole toasted almonds then pour the whole thing on a prepared piece of foil.
Spread it in one layer with the almonds distributed as even as possible and let cool completely.
Remove the crocan from the foil then put it in a plastic bag and bash it with the rolling pin till you have very fine and some chunky crocan pieces.
Sprinkle the crocan on top of your cake and press it to the sides as well.
You can leave big pieces to decorate for a wow effect.