Coffee-Almond Brittle Torte

Coffee-Almond Brittle Torte
You can never have too many dessert recipes, so give Coffee-Almond Brittle Torte a try. One serving contains 647 calories, 11g of protein, and 47g of fat. This recipe serves 10. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, flour, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours. It is a good option if you're following a vegetarian diet.

Instructions

1
For the cake, adjust oven rack to middle position and preheat oven to 350°F.
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OvenOven
2
Sift together sifted flour and 3/4 cup sugar into large bowl. Make well in center and add egg yolks, water, lemon juice, and vanilla extract.
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Vanilla ExtractVanilla Extract
Lemon JuiceLemon Juice
Egg YolkEgg Yolk
All Purpose FlourAll Purpose Flour
SugarSugar
WaterWater
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BowlBowl
3
Whisk together until combined.
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WhiskWhisk
4
In separate clean and dry bowl, whip egg whites, cream of tartar, and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes. Gradually add remaining 3/4 cup sugar and continue whipping until stiff peaks form, 2 to 3 minutes longer. Stir 1/3 of egg whites into batter with rubber spatula until fully incorporated. Gently fold in remaining egg whites.
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Cream Of TartarCream Of Tartar
Egg WhitesEgg Whites
SugarSugar
SaltSalt
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SpatulaSpatula
WhiskWhisk
BowlBowl
5
Pour patter into ungreased tube pan.
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Frying PanFrying Pan
6
Cut through batter with a knife, swirling it gently back and forth to break up large air bubbles.
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KnifeKnife
7
Bake until top springs back when you press down on it, 50 to 55 minutes. Invert pan onto cooling rack and cool completely, 2 to 2 1/2 hours. Prepare the brittle topping while the cake cools.
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
8
Line large baking sheet with parchment paper. Grease parchment with butter.
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ButterButter
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Baking PaperBaking Paper
Baking SheetBaking Sheet
9
In medium heavy-bottomed saucepan, combine almonds, sugar, corn syrup, water, and espresso powder. Cook over medium heat, stirring, until sugar dissolves, 2 to 3 minutes. Increase heat to medium-high and boil, stirring frequently, until mixture is thick and deep amber and temperature reads 295°F on candy thermometer, 8 to 12 minutes.
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Instant EspressoInstant Espresso
Corn SyrupCorn Syrup
AlmondsAlmonds
CandyCandy
SugarSugar
WaterWater
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Candy ThermometerCandy Thermometer
Sauce PanSauce Pan
10
Remove from heat and immediately stir in baking soda and salt.
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Baking SodaBaking Soda
SaltSalt
11
Pour mixture onto prepared baking sheet and spread into even layer (roughly, an 8- by 8-inch square) with wooden spoon.
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SpreadSpread
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Baking SheetBaking Sheet
Wooden SpoonWooden Spoon
12
Let brittle cool and harden on sheet, 30 to 45 minutes. When cool, using a meat mallet or wooden spoon, break brittle into coarse pieces and reserve.
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MeatMeat
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Wooden SpoonWooden Spoon
Meat TenderizerMeat Tenderizer
13
Once cake is cool, invert the pan. Run a long, flexible knife along the edge of the cake and along the tube. Turn the cake over; it should fall right out.
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KnifeKnife
Frying PanFrying Pan
14
For the filling and assembly: Whip cream, confectioners’ sugar, and vanilla in a chilled bowl until soft peaks form, 2 to 3 minutes.
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VanillaVanilla
CreamCream
SugarSugar
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BowlBowl
15
Slice cake crosswise with a serrated knife into four layers.
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Serrated KnifeSerrated Knife
16
Spread half of whipped cream evenly among layers and use the remainder to coat the top and outside of the cake. Press brittle onto cake and serve.
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Whipped CreamWhipped Cream
SpreadSpread
DifficultyExpert
Ready In3 hrs
Servings10
Health Score5
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