Candy Confetti Torte
|Enriched flour||1 1⁄2 Cup (24 tbs), sifted|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg yolks||1⁄2 Cup (8 tbs) (8 No:)|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Egg whites||1 Cup (16 tbs) (8 No:)|
|Cream of tartar||1 Teaspoon|
|Almond brittle topping||1 Cup (16 tbs)|
Sift flour and 3/4 cup sugar into bowl.
Make well in center: add next 4 ingredients.
Beat till smooth.
Beat egg whites with cream of tartar and salt till very soft peaks form; add remaining sugar gradually.
2 tablespoons at a time.
Beat till stiff peaks form.
Fold first mixture gently into meringue.
Pour batter into ungreased 10-inch tube pan.
Carefully cut through batter, going around tube 5 or 6 times with knife to break large air bubbles.
Bake in moderate oven (350°) 50 to 55 minutes.
Invert pan to cool.
Remove cake from pan: split crosswise in 4 equal layers.
Follow recipe for Almond-brittle Topping to complete torte.