ALMOND CRUNCH CAKE

CAKE:

1 1/2 c. sifted flour
1 1/2 c. sugar, divided
8 eggs, separated
1/4 c. cold water
1 tbsp. lemon juice
1 tsp. vanilla
1 tsp. cream of tartar
1 tsp. salt

ALMOND BRITTLE TOPPING:

1 1/2 c. sugar
1/4 tsp. instant coffee
1/4 c. light corn syrup
1/4 c. hot water
1 tbsp. sifted soda
2 to 2 1/2 c. heavy cream
2 tbsp. sugar
2 tsp. vanilla
Almonds, blanched, halved and toasted

CAKE: Sift together flour and 3/4 cup 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 stiff peaks form. Add remaining sugar, 2 tablespoons at a time, continuing to beat until stiff. Fold flour mixture gently into egg whites. Pour batter into a 10 inch tube pan or two 2 quart baking pans. Do not grease pan. Cut carefully through the batter, going around tube 5 or 6 times with a knife, to break air bubbles. Bake at 350 degrees for 50 to 55 minutes or until top springs back when lightly touched. Invert pan 1 hour or until cool. Remove cake and split in 4 equal layers if using a tube pan. Make either 2 or 4 layers if using baking pans.

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 a shallow baking sheet. Do not grease sheet. 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 1/2 of cream between cake 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.