Almond Brittle Topping
|Sugar||1 1⁄2 Cup (24 tbs)|
|Instant coffee||1⁄4 Teaspoon|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Soda||1 Tablespoon, sifted|
|Heavy cream||2 Cup (32 tbs)|
|Almonds||2 Tablespoon, blanched, halved, and toasted|
While cake bakes, fix candy-brittle part of topping: In saucepan, combine first 4 ingredients; stir well.
Cook to hard-crack stage (290°).
Remove from heat; immediately add soda.
Stir vigorously, but only till mixture blends and pulls away from sides of pan.
Then quickly pour foamy mixture into ungreased shallow metal pan (9 inches square).
Do not spread or stir; let stand till cool.
Knock out of pan: with rolling pin, crush candy into coarse crumbs between waxed paper.
When cake is thoroughly cool, whip cream and fold in sugar and vanilla.
Spread half of cream between layers and remainder over top and sides.
Cover cake with the candy crumbs, and trim with almond halves inserted porcupine-style