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Almond Brittle Torte

By: Marrian Storm  
"'I brought this impressive cake to my bridge club potluck - and now they want in every time we meet,' says Marrian Storm from Athol, Idaho. 'Homemade brittle makes it extra special.'"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 72 people have saved this

Prep Time:
35 Min
Cook Time:
50 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1/4 teaspoon instant coffee granules
  • 3 teaspoons baking soda
  • 1 cup slivered almonds
  • CAKE:
  • 8 eggs, separated
  • 1/4 cup water
  • 3 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cake flour
  • 1 1/2 cups sugar, divided
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 3 1/2 cups whipping cream, whipped

Directions

  1. Line a 13-in. x 9-in. x 2-in. baking pan with foil; butter the foil and set aside. In a saucepan, combine the sugar, water, corn syrup and coffee granules. bring to a boil over medium-high heat, stirring constantly, until a candy thermometer reads 290 degrees F. Sprinkle with baking soda, stirring constantly (mixture will foam). Stir in the almonds. Pour into prepared pan. Cool completely.
  2. In a large mixing bowl, combine the egg yolks, water, lemon juice and vanilla; mix well. Combine flour and 3/4 cup sugar; add to egg yolk mixture and mix well. In a small mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time. Fold into the batter. Pour into an ungreased 10-in. tube pan. Bake at 350 degrees F for 50-55 minutes or until cake springs back when lightly touched. Cool on a wire rack.
  3. Remove cake from pan. Split horizontally into four layers. Place bottom layer on a serving plate; spread with about 3/4 cup whipped cream over top and sides of cake; sprinkle with remaining brittle. Refrigerate until serving.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2009 by VALERI33 
It's not really fair to rate this cake, yet, because I haven't gotten as far as the cake. So... MORE

 
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