|Instant coffee||1 Teaspoon|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Soda||1 Tablespoon, sifted|
|Heavy cream||2 Cup (32 tbs)|
|Almond||1⁄2 Cup (8 tbs), blanched|
While cake bakes, fix candy brittle part of topping: In saucepan, mix first 4 ingredients.
Cook to hard crack stage (285Â° to 290Â°).
Remove from heat; add soda at once.
Stir vigorously, but only till mixture blends and pulls away from sides of pan.
Quickly pour foamy mixture into buttered 9x9x2 inch pan.
Do not spread or stir.
Tap bottom of pan to remove candy; with rolling pin, crush candy into coarse crumbs.
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 with candy crumbs; trim with almond halves, as shown at right.