Almond Brittle Torte – a delicious recipe with flour, sugar, eggs, cold water, lemon juice, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift together flour and 3/4 cup sugar in a medium mixing bowl. Make a well in center of dry ingredients; add egg yolks, cold water, lemon juice, and vanilla. Beat at high speed of an electric mixer 5 minutes or until smooth.
2
Combine egg whites (at room temperature), cream of tartar, and salt in a large mixing bowl; beat at medium speed of electric mixer until soft peaks form. Add remaining sugar, 2 tablespoons at a time, and beat until stiff peaks form and sugar dissolves.
3
Pour yolk mixture in a thin steady stream over entire surface of egg whites, gently folding yolk mixture into egg whites.
4
Pour batter into an ungreased 1 0 - inch tube pan, spreading evenly with a spatula. Carefully cut through batter with spatula, going around tube 5 to 6 times with spatula to break large air bubbles.
5
Bake at 350u00b0 for 50 minutes or until cake tests done. Remove from oven; invert pan, and let cool completely. Remove from pan, and cut cake crosswise into four equal layers. Spread Almond Frosting between layers and on top and sides of cooled cake. Garnish with almond halves.
1096
kcal
Calories
51
g
Fat
125
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 1/2 cups sugar, divided, 8 eggs, separated, 1/4 cup cold water, and more.
Yes, Almond Brittle Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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