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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I brought this impressive cake to my bridge club potluck - and now they want in every time we meet, says Marrian Storm from Athol, Idaho. Homemade brittle makes it extra special. 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 heavy whipping cream, whipped |
Directions:
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 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 large 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. Break almond brittle into small pieces; sprinkle some over cream. Repeat layers twice. Spread remaining whipped cream over top and sides of cake; sprinkle with remaining brittle. Refrigerate until serving. Yield: 12-16 servings.
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