Tasty light cake
Description
The baking is simple and quick. I've personally grown a bit tired of store-bought cakes—it's much more enjoyable to make them yourself! We call this cake "Snickers" in my family because it contains lots of caramel and crunchy crisped rice. Plus, it's a great way to use up a cake layer that rose unevenly during baking—we'll just chop it up, and no one will even notice! I'll tell you how. Serve it with tea or coffee.
Instructions
- 1
Step 1
1. First, prepare the base layer. In a deep bowl, mix flour, cocoa powder, and baking powder. Dissolve coffee in boiling water and add it together with butter to the dry ingredients, then mix. Separately, beat eggs with sugar until fluffy, then incorporate into the dough. Bake the cake layer for 50 minutes at 170 degrees.
- 2
Step 2
2. Let the prepared biscuit base cool slightly, then cut it into pieces and allow it to cool completely. Divide the sponge cake into two parts, and place one part onto the bottom of a transparent serving dish.
- 3
Step 3
3. Dissolve the caramel and add about one-third of all the crisps/cookies/nuts to it.
- 4
Step 4
4. Assemble the cake in layers — a layer of whipped cream over the biscuit, followed by a layer of crisps and caramel.
- 5
Step 5
5. Then again layers of sponge cake and cream. Decorate the cake with nuts and serve!