Almond Brittle Torte

Oxmoor House
12 servings


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1 1/2 cups all-purpose flour
1 1/2 cups sugar, divided
8 eggs, separated
1/4 cup cold water
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1 teaspoon salt
1 cup blanched almond halves, toasted


Sift together flour and 3/4 cup sugar in a medium mixing bowl. Make a well in center of dry ingredients; add egg yolks, cold water, lemon juice, and vanilla. Beat at high speed of an electric mixer 5 minutes or until smooth.

Combine egg whites (at room temperature), cream of tartar, and salt in a large mixing bowl; beat at medium speed of electric mixer until soft peaks form. Add remaining sugar, 2 tablespoons at a time, and beat until stiff peaks form and sugar dissolves.

Pour yolk mixture in a thin steady stream over entire surface of egg whites, gently folding yolk mixture into egg whites.

Pour batter into an ungreased 1 0 - inch tube pan, spreading evenly with a spatula. Carefully cut through batter with spatula, going around tube 5 to 6 times with spatula to break large air bubbles.

Bake at 350° for 50 minutes or until cake tests done. Remove from oven; invert pan, and let cool completely. Remove from pan, and cut cake crosswise into four equal layers. Spread Almond Frosting between layers and on top and sides of cooled cake. Garnish with almond halves.

Created date

February 2010