Brittle Torte Recipe
Brittle Torte Recipe photo by Taste of Home

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
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 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

Nutritional Facts

1 slice: 465 calories, 18g fat (10g saturated fat), 195mg cholesterol, 368mg sodium, 71g carbohydrate (54g sugars, trace fiber), 7g 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

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MY REVIEW
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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