Brittle Torte Recipe

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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. —Phyllis Murphey, Lower Lake, California

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Brittle Torte Recipe

Prep: 50 min. Bake: 50 min. + cooling

Yield: 12 Servings

50 50 100

Ingredients

8 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 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 vanilla extract

Directions

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. Yield: 12 servings.

Nutritional Facts 1 slice equals 465 calories, 18 g fat (10 g saturated fat), 195 mg cholesterol, 368 mg sodium, 71 g carbohydrate, trace fiber, 7 g protein.

Originally published as Brittle Torte in Taste of Home December/January 2010, p49

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(1-1) of 1 reviews

Reviewed on Jan. 11, 2011 by lindaculley

I made this over the holidays for a celebration with friends. The cake was good with a vanilla flavor and more of a angel food texture. The brittle did not turn out. I have made peanut brittle many times and I am familiar with the process. On both attempts at making the brittle it burned. Once you got to the step where it said not to stir, it burnt. I had to run to the store at the last minute and get toffee pieces.