Almond Brittle Torte
Worth the hard work that's put into it.

  • 1 ½ cup flour
  • ¾ cup sugar
  • 8 egg yolks
  • ¼ cup cold water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 8 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • ¾ cup sugar
  • ¾ cup sugar
  • ½ teaspoon instant coffee
  • 10 tablespoons light corn syrup
  • 2 tablespoons water
  • 1 teaspoon baking soda
  • 4 cups heavy cream
  • ½ cup sugar
  • 2 teaspoons vanilla
  • ½ cup sliced, toasted almonds
  1. Preheat oven to 350 degrees.
  2. Sift flour and sugar into bowl, then make a well in the center. Add the yolks, water, juice and vanilla. Beat until smooth.
  3. Beat egg whites with cream of tartar and salt until very soft peaks form. Gradually add sugar. Fold first mixture gently into meringue. Pour batter into ungreased tube pan.
  4. Carefully cut through batter 5-6 times with a knife to break any bubbles.
  5. Bake at 350 degrees for 50-55 minutes until top springs back when touched.
  6. Invert 1 hour, then remove cake, split into 4 layers and assemble with whipped cream frosting.
  1. Mix together ¾ cup sugar, ½ teaspoon instant coffee, 10 tablespoons corn syrup and 2 tablespoons water. Cook to hard crack stage (285 degrees) in a pan, then remove from heat and add soda all at once. Stir vigorously until mixture pulls away from sides of the pan. Pour foamy mixture into buttered 9x9x2” pan. Do not spread or stir. Cool at room temperature, then tap bottom of pan to remove candy. With a rolling pin, crush candy into coarse crumbs.
  1. Whip cream thoroughly, add sugar, vanilla, crushed candy and almonds. Apply to cake.