Coffee Almond Brittle Torte Recipe

Ingredients

• 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

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