74. Cruncky Cake (TORTA CROCANTE) Back

  • 10 eggs
  • 2 cups sugar
  • 3 tbsps water
  • 1 cup sifted flour
  • 15 tbsps starch
  • 3 tsp baking powder
  • Lemon grind


  • 1 cup butter
  • 1/2 cup sugar
  • 5 tbsps milk
  • Shredded vanilla


  • 1 cup finely chopped walnuts
  • 1/2 cup sugar
  • 1/2 cup butter

Prepare molasses with sugar and water. Beat egg whites until stiff and stir in hot molasses. Beat until cool and add yolks one by one, sifted flour, cornstarch, baking powder and lemon grind. Cook 4 layers in greased pan for 15minutes. Immediately remove from oven and let cool on rack. Prepare remaining 3 layers the same way.

Cream: Beat butter with sugar very well. Add one by one tbsps. milk.

Crunch: In saucepan combine chopped walnuts, sugar and butter. Cook on low heat stirring constantly until caramel color. Pour in greased bowl and let cool. Once cool break crunch into small pieces.

Fill with cream and crunch in each layer and cover cake with cream, and rest of crunch.