كيكة النسكافيه بالكرواكان

Once the edges of the sugar start melting, we stir the mixture with a wooden spoon.

Tips: All ingredients should be at room temperature for the cake to succeed. Do not overmix after adding flour to preserve the airiness of the cake. Sweetened condensed milk can be substituted with Dream Whip cream. Poking the cake with a fork before pouring the syrup helps it absorb the liquid better. Leftover croquant can be stored in the freezer or served with vanilla ice cream.

We sprinkle the crushed croquant over the cake for decoration.

We add 1/4 can of sweetened condensed milk over the cake to fix the croquant in place.

We pour the cold Nescafe syrup over the hot cake.

After the croquant has cooled, we crush it by placing it in sandwich bags and pounding it with a mallet.

We mix 2.5 tablespoons Nescafe with 1.25 cups water and 4 tablespoons sugar to make the cake syrup.

We place the croquant on baking paper and let it cool into a solid piece.

We add 1 cup almonds to the melted sugar and continue stirring over low heat until the sugar is completely melted and the mixture is smooth and lump-free.

We beat 5 room-temperature eggs well.

To prepare the croquant, we place 1 cup sugar in a pan over low heat.

We bake the cake in a preheated oven at 180°C (356°F) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

We pour the batter into a well-greased cake pan.

We add the flour and baking powder mixture alternately with 1 cup room-temperature milk to the batter, stopping the mixing once the ingredients are just combined.

We sift 2 cups flour with 2.5 teaspoons baking powder and a pinch of salt.

We add 1 cup oil to the mixture and beat until fully combined.

We add 1 cup sugar and 3 teaspoons vanilla to the eggs and beat until the mixture doubles in volume.