Coffee-Almond Brittle Torte

Name: Coffee-Almond Brittle Torte
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters confectioners sugar; 59 milliliters light corn syrup; 1 teaspoon cream of tartar; 8 larges eggs, separated; 355 milliliters all-purpose flour, sifted; 946 milliliters heavy cream, chilled; 1 Tbsp instant espresso powder; 1 Tbsp lemon juice; 0 teaspoons salt; 177 milliliters sugar; 2 teaspoons unsalted butter, softened; 2 teaspoons pure vanilla extract; 2 Tbsps water; 237 milliliters whole toasted almonds, coarsely chopped

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

For the cake, adjust oven rack to middle position and preheat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Vanilla Extract

Lemon Juice

Egg Yolk

All Purpose Flour

Sugar

Water

Equipment you will use

Bowl

Whisk together until combined.

Equipment you will use

Whisk

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Salt

Equipment you will use

Spatula

Whisk

Bowl

Pour patter into ungreased tube pan.

Equipment you will use

Frying Pan

Cut through batter with a knife, swirling it gently back and forth to break up large air bubbles.

Equipment you will use

Knife

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.

Equipment you will use

Wire Rack

Oven

Frying Pan

Line large baking sheet with parchment paper. Grease parchment with butter.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Instant Espresso

Corn Syrup

Almonds

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Remove from heat and immediately stir in baking soda and salt.

Ingredients you will need

Baking Soda

Salt

Pour mixture onto prepared baking sheet and spread into even layer (roughly, an 8- by 8-inch square) with wooden spoon.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Wooden Spoon

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.

Ingredients you will need

Meat

Equipment you will use

Wooden Spoon

Meat Tenderizer

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.

Equipment you will use

Knife

Frying Pan

For the filling and assembly: Whip cream, confectioners’ sugar, and vanilla in a chilled bowl until soft peaks form, 2 to 3 minutes.

Ingredients you will need

Vanilla