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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.