Print Options

Back to Brittle Torte >

Include these items:

Select reviews >

Taste of Home Logo

Brittle Torte

 Brittle Torte
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
12 ServingsPrep: 50 min. Bake: 50 min. + cooling

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

Directions

  • Let eggs stand at room temperature 30 minutes.
  • 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.

2 of 2

Brittle Torte (continued)

Directions (continued)

  • 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.
  • 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).
  • 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.