Use this recipe to make Blum's Coffee Crunch Cake.
- Yield: Makes enough for one 10-inch cake
Photography: Yossy Arefi
Source: Martha Stewart Living, June 2003
- 1 1/2 cups heavy cream
- 1/4 cup strong brewed coffee
- 3 tablespoons superfine sugar
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks form. Add coffee and sugar, and beat to combine. Use immediately.