Almond Crunch Cake

READY IN: 2hrs 30mins




  • 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.
  • Refrigerate.