This light and airy almond crunch cake is the perfect elegant dessert for a special event like a birthday, wedding shower, or baby shower. Vanilla cake topped with whipped cream, toasted almonds, and crunchy espresso candies.
PREP TIME 40 minutesminutes
COOK TIME 1 hourhour
TOTAL TIME 1 hourhour40 minutesminutes
YIELD 12servings
Ingredients
1 1/2cupsall-purpose flour
1 1/2cupssugardivided
8eggswhites and yolks separated
1/4cupcold water
1tbsplemon juice
1tspvanilla
1tspcream of tartar
1tspsalt
Almond Brittle Topping
1 1/2cupssugar
1/4tspinstant coffee
1/4cuplight corn syrup
1/4cuphot water
1tbspbaking soda
Whipped Cream Frosting
2 1/2cupsheavy cream
2tbspsugar
2tspvanilla extract
1/2cupalmond slicestoasted
Instructions
Prepare the Cake
Preheat the oven to 350°F. Set a 10-inch tube pan on a large baking sheet and set aside.
Add the flour and just 3/4 cup sugar to a large mixing bowl and whisk them together.
Make a well in the center of the flour mixture and add the egg yolks, cold water, lemon juice, and vanilla extract. Use a hand mixer to beat until smooth.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt until soft peaks form. Add the remaining 3/4 cup sugar, 2 tbsp at a time, and continue to beat until stiff.
Fold the flour mixture gently into the egg whites.
Pour the batter into the tube pan. Do not grease the pan. Cut carefully through the batter, going around the tube 5 or 6 times with a knife, to break air bubbles.
Use the baking sheet to transfer the cake pan into the oven and bake for 50-55 minutes or until the top springs back when lightly touched. Invert the pan for 1 hour or until cool.
Make the Almond Brittle Topping
Line a shallow baking sheet with a silicone liner or parchment paper and set aside.
Combine the sugar, espresso powder, corn syrup, and water in a saucepan, stirring well.
Place the sauce pan over medium-high heat and cook to hard crack stage, 290°F. Remove the candy from the heat and add the baking soda. Stir vigorously until mixture blends and pulls away from sides of pan.
Quickly pour the candy onto the prepared baking sheet. Let it stand until cool. Knock the candy out of the pan and crush it with a rolling pin into small chunks.
Toast the Almonds
Place the almonds on a baking sheet in a single layer and bake them at 350°F until golden brown, about 1 - 2 minutes. It happens very quickly so keep an eye on them. You may want to stir them once or twice so they brown evenly. Set aside to cool completely.
Make the Whipped Cream
Whip the cream in a stand mixer fitted with the whisk attachment. Add the sugar and vanilla. Continue to whip until soft peaks form.
Assemble the Cake
Spread the whipped cream evenly over the cake. Cover the top and sides with the candy, lightly pressing into the cream. Sprinkle the toasted almonds over the top and gently press in.
NOTE: Do not press candy and almonds into the cream more than 6 hours before serving or they won't stay crunchy. Refrigerate until ready to serve.