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1
CAKE: Sift together flour and 3/4 c sugar.
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2
Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
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3
Beat egg whites, cream of tartar and salt just until soft peaks form.
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4
Add remaining sugar, 2 T at a time, continuing to beat until stiff.
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5
Fold flour mixture gently into egg whites.
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6
Pour batter into an ungreased 10-inch tube pan.
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7
Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
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8
Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
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9
Invert pan 1 hour or until cool.
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10
Remove cake and split into 4 equal layers.
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11
ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
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12
Cook to hard crack stage, 290 degrees, remove from heat and add soda.
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13
Stir vigorously until mixture blends and pulls away from sides of pan.
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14
Quickly pour into an ungreased shallow baking pan.
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15
Let stand until cool.
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16
Knock out of pan and crush candy with a rolling pin into small chunks.
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17
Whip cream and fold in sugar and vanilla.
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18
Spread half of cream between layers and remainder over top and sides.
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19
Cover top and sides with candy, lightly pressing into cream.
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20
Decorate with almonds.
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21
Do not press candy and almonds into cream more than 6 hours before serving.
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22
Refrigerate.
