Brittle Torte

• 8 eggs,
• 1-1/2 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon salt
• 1/4 cup water
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon cream of tartar
• 1-1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon instant coffee granules
• 1 teaspoon baking soda
• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 2 teaspoons vanilla extract

1. Let eggs stand at room temperature 30 minutes.
2. Place oven rack in lowest position. Preheat oven to 325u0b0. Combine flour, sugar and salt. Whisk egg yolks, water, lemon juice and vanilla; add to flour mixture. Beat until blended.
3. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-60 minutes or until top springs back when touched. Immediately invert pan; cool completely.
4. For topping, grease a 15x10x1-in. pan. In a heavy saucepan, combine sugar, corn syrup, water and coffee granules. Bring to a boil, stirring constantly. Cook, without stirring, until a candy thermometer reads 300u0b0 (hard-crack stage).
5. Remove from heat; stir in baking soda. Immediately pour into prepared pan. Stretch brittle in pan with two forks; cool. Break into pieces. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
6. Unmold cake; cut horizontally into four layers. Place bottom layer on a serving plate; top with 1/2 cup whipped cream. Repeat layers twice; top with remaining layer. Frost top and sides of cake with remaining cream. Sprinkle with brittle.

eggs, flour, sugar, salt, water, lemon juice, vanilla, cream of tartar, sugar, light corn syrup, water, coffee granules, baking soda, heavy whipping cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/brittle-torte/ (may not work)