Brittle Torte
Source of Recipe
Kevin
Recipe Introduction
This was my mom's favorite special-occasion cake. When I was in high school, she often asked me to make it for her. The homemade brittle gives it a satisfying crunch.
List of Ingredients
Brittle Torte
8 large eggs, separated
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1/4 cup water
1 teaspoon lemon juice
1 teaspoon Spice Islands� pure vanilla extract
1 teaspoon cream of tartar
TOPPING:
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon instant coffee granules
1 teaspoon baking soda
WHIPPED CREAM:
2 cups heavy whipping cream
2 tablespoons sugar
2 teaspoons Spice Islands� pure vanilla extract
Recipe
Let eggs stand at room temperature 30 minutes.
Combine flour, sugar and salt.
Whisk egg yolks, water, lemon juice and vanilla; add to flour mixture.
Beat until blended.
Beat egg whites and cream of tartar until soft peaks form; fold into batter.
Spoon into an ungreased 10-in. tube pan.
Cut through batter with a knife to remove air pockets.
Bake on lowest oven rack at 325� for 50-60 minutes or until top springs back when touched.
Immediately invert pan; cool completely.
For topping, grease a 15-in. x 10-in. x 1-in. pan.
In a heavy saucepan, combine the sugar, corn syrup, water and coffee granules.
Bring to a boil, stirring constantly.
Cook, without stirring, until a candy thermometer reads 300� (hard-crack stage).
Remove from heat; stir in baking soda.
Immediately pour into prepared pan.
Stretch brittle in pan with two forks; cool.
Break into pieces.
In a large bowl, beat cream until it begins to thicken.
Add sugar and vanilla; beat until stiff peaks form.
Unmold cake; cut horizontally into four layers.
Place bottom layer on a serving plate; top with 1/2 cup whipped cream.
Repeat layers twice; top with remaining layer.
Frost top and sides of cake with remaining cream.
Sprinkle with brittle.
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