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Coffee-Almond Brittle Torte Recipe
Ingredients (22)
- For the Sponge Cake:
- 1 1/2 cups all-purpose flour, sifted
- 1 1/2 cups sugar
- 8 large eggs, separated
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 2 teaspoons pure vanilla extract
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- For the Coffee-Almond Brittle Topping:
- 2 teaspoons unsalted butter, softened
- 1 cup whole toasted almonds, coarsely chopped
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 2 tablespoons water
- 1 tablespoon instant espresso powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- For the Filling:
- 4 cups heavy cream, chilled
- 1/2 cup confectioners’ sugar
- 2 teaspoons pure vanilla extract
Directions
Learn how to make this recipe at Serious Eats