Brittle Torte Recipe
Brittle Torte Recipe photo by Taste of Home

Brittle Torte Recipe

Publisher Photo
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
TOTAL TIME: Prep: 50 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 50 min. + cooling
MAKES: 12 servings

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 McCormick® 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 McCormick® Pure Vanilla Extract

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.

Directions

  1. Let eggs stand at room temperature 30 minutes.
  2. Place oven rack in lowest position. Preheat oven to 325°. Combine flour, sugar and salt. Whisk egg yolks, water, lemon juice and vanilla; add to flour mixture. Beat until blended.
  3. 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 50-60 minutes or until top springs back when touched. Immediately invert pan; cool completely.
  4. For topping, grease a 15x10x1-in. pan. In a heavy saucepan, combine 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).
  5. 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.
  6. 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.
Originally published as Brittle Torte in Taste of Home December/January 2010, p49

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.

Reviews for Brittle Torte

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Reviewed Jan. 11, 2011

"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."

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