Recipe : Almond Brittle Torte

Ingredients
1 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon instant coffee granules
3 teaspoons baking soda
1 cup slivered almonds
8 eggs, separated
1/4 cup water
3 teaspoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups cake flour
1 1/2 cups sugar, divided
1 teaspoon cream of tartar
1 teaspoon salt
3 1/2 cups whipping cream, whipped

Directions
Line a 13-in. x 9-in. x 2-in. baking pan with foil; butter the foil and set aside. In a saucepan, combine the sugar, water, corn syrup and coffee granules. bring to a boil over medium-high heat, stirring constantly, until a candy thermometer reads 290 degrees F. Sprinkle with baking soda, stirring constantly (mixture will foam). Stir in the almonds. Pour into prepared pan. Cool completely.
In a large mixing bowl, combine the egg yolks, water, lemon juice and vanilla; mix well. Combine flour and 3/4 cup sugar; add to egg yolk mixture and mix well. In a small mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time. Fold into the batter. Pour into an ungreased 10-in. tube pan. Bake at 350 degrees F for 50-55 minutes or until cake springs back when lightly touched. Cool on a wire rack.
Remove cake from pan. Split horizontally into four layers. Place bottom layer on a serving plate; spread with about 3/4 cup whipped cream over top and sides of cake; sprinkle with remaining brittle. Refrigerate until serving.