Recipe by LonghornMama
This is probably my favorite cake, frosted with whipped cream and almond brittle. The recipe is from Flavors, a San Antonio Junior League cookbook, and is served at their Bright Shawl Tearoom. I think Old San Francisco Steak House used to serve a similar crunch cake. Making the cake is not difficult but takes some time. In a pinch, you could use an angel food cake and put together as directed.
- 1 1⁄2 cups sifted flour
- 1 1⁄2 cups sugar, divided
- 8 eggs, separated
- 1⁄4 cup cold water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 teaspoon cream of tartar
- 1 teaspoon salt
Almond Brittle Topping
- 1 1⁄2 cups sugar
- 1⁄4 teaspoon instant coffee
- 1⁄4 cup light corn syrup
- 1⁄4 cup hot water
- 1 tablespoon sifted baking soda
- 2 -2 1⁄2 cups heavy cream
- 2 tablespoons sugar
- 2 teaspoons vanilla
- almonds, blanched, halved and toasted
Directions See How It's Made
- CAKE: Sift together flour and 3/4 c sugar.
- Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
- Beat egg whites, cream of tartar and salt just until soft peaks form.
- Add remaining sugar, 2 T at a time, continuing to beat until stiff.
- Fold flour mixture gently into egg whites.
- Pour batter into an ungreased 10-inch tube pan.
- Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
- Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
- Invert pan 1 hour or until cool.
- Remove cake and split into 4 equal layers.
- ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
- Cook to hard crack stage, 290 degrees, remove from heat and add soda.
- Stir vigorously until mixture blends and pulls away from sides of pan.
- Quickly pour into an ungreased shallow baking pan.
- Let stand until cool.
- Knock out of pan and crush candy with a rolling pin into small chunks.
- Whip cream and fold in sugar and vanilla.
- Spread half of cream between layers and remainder over top and sides.
- Cover top and sides with candy, lightly pressing into cream.
- Decorate with almonds.
- Do not press candy and almonds into cream more than 6 hours before serving.