Almond Brittle Torte Recipe
Almond Brittle Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I brought this impressive cake to my bridge club potluck—and now they want in every time we meet! Homemade brittle makes it extra special. —Marrian Storm, Athol, Idaho
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1/4 teaspoon instant coffee granules
  • 3 teaspoons baking soda
  • 1 cup slivered almonds
  • CAKE:
  • 8 eggs, separated
  • 1/4 cup water
  • 3 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 3-1/2 cups whipping cream, whipped

Directions

Line a 13-in. x 9-in. baking pan with foil; butter the foil and set aside. In a saucepan, combine the sugar, water, corn syrup and coffee granules. bring to a boil over medium-high heat, stirring constantly, until a candy thermometer reads 290°. Sprinkle with baking soda, stirring constantly (mixture will foam). Stir in the almonds. Pour into prepared pan. Cool completely.
In a large mixing bowl, combine the egg yolks, water, lemon juice and vanilla; mix well. Combine flour and 3/4 cup sugar; add to egg yolk mixture and mix well. In a small mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time. Fold into the batter. Pour into an ungreased 10-in. tube pan. Bake at 350° for 50-55 minutes or until cake springs back when lightly touched. Cool on a wire rack.
Remove cake from pan. Split horizontally into four layers. Place bottom layer on a serving plate; spread with about 3/4 cup whipped cream over top and sides of cake; sprinkle with remaining brittle. Refrigerate until serving. Yield: 12-16 servings.
Editor's Note: Almond brittle will melt on the whipped cream and form a syrup.
Originally published as Almond Brittle Torte in Taste of Home April/May 2002, p65

Nutritional Facts

1 piece: 478 calories, 25g fat (13g saturated fat), 178mg cholesterol, 448mg sodium, 59g carbohydrate (44g sugars, 1g fiber), 7g protein.

  • 1-1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1/4 teaspoon instant coffee granules
  • 3 teaspoons baking soda
  • 1 cup slivered almonds
  • CAKE:
  • 8 eggs, separated
  • 1/4 cup water
  • 3 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 3-1/2 cups whipping cream, whipped
  1. Line a 13-in. x 9-in. baking pan with foil; butter the foil and set aside. In a saucepan, combine the sugar, water, corn syrup and coffee granules. bring to a boil over medium-high heat, stirring constantly, until a candy thermometer reads 290°. Sprinkle with baking soda, stirring constantly (mixture will foam). Stir in the almonds. Pour into prepared pan. Cool completely.
  2. In a large mixing bowl, combine the egg yolks, water, lemon juice and vanilla; mix well. Combine flour and 3/4 cup sugar; add to egg yolk mixture and mix well. In a small mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time. Fold into the batter. Pour into an ungreased 10-in. tube pan. Bake at 350° for 50-55 minutes or until cake springs back when lightly touched. Cool on a wire rack.
  3. Remove cake from pan. Split horizontally into four layers. Place bottom layer on a serving plate; spread with about 3/4 cup whipped cream over top and sides of cake; sprinkle with remaining brittle. Refrigerate until serving. Yield: 12-16 servings.
Editor's Note: Almond brittle will melt on the whipped cream and form a syrup.
Originally published as Almond Brittle Torte in Taste of Home April/May 2002, p65

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