Brittle Torte Recipes

ALMOND TORTE

Steps:

• In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon. , Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside., In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside., Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon., Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely., Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.

RICH CHOCOLATE CAKE WITH SALTY DULCE DE LECHE & HAZELNUT BRITTLE

Steps:

• 1. Preheat the oven to 350°F. Prepare a 10-inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper.
• 2. To make the cake, pour the hot coffee into a medium bowl and stir in the cocoa powder until it dissolves. Stir in the brown sugar, followed by the yogurt and the vanilla. Stir thoroughly to ensure that all of the ingredients are incorporated.
• 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the eggs and mix for 2 minutes, scraping down the bowl as needed.
• 4. In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on low speed, mix in a third of the flour mixture and half of the coffee mixture. Scrape down the bowl. Add another third of the flour mixture and all the remaining coffee mixture. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining flour mixture until all of the ingredients are fully incorporated. Pour the batter into the prepared cake pan.
• 5. Bake for 25 minutes. Rotate the pan in the oven and bake for 20 more minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove the pan from the oven and let the cake cool in the pan for 20 minutes. Then turn the cake out onto a clean plate, remove the parchment, and turn the cake back over onto a wire rack. Let the cake cool completely.
• 6. In a food processor, pulse the brittle pieces 3 to 4 times until the brittle is powdery.
• 7. Put the cooled cake on a serving dish. In a microwave-safe dish, heat the dulce de leche on high power for 30 seconds, or until it is just liquid. Spoon the dulce de leche over the cake, and then sprinkle the kosher salt over the dulce de leche. Sprinkle about 1/2 cup of the ground brittle around the outer edge of the cake as a delicious decoration.

CHOCOLATE BRITTLE SURPRISE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
• Place crackers on foil in 5 x 7 inch rows.
• Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
• Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
• Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
• Refrigerate 1 hour. Break into pieces. Can be frozen.

BASIC BRITTLE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

CHOCOLATE-BRITTLE TORTE

Steps:

• Preheat oven to 350°F Grease bottoms of three 9-inch cake pans, line with wax paper and grease paper.
• Separate eggs, placing whites in a large bowl, 3 egg yolks in another large bowl, and set aside 3 yolks in a cup to make the frosting later.
• Beat egg whites with cream of tartar until foamy white and double in volume. While beating, sprinkle in 1 cup of sugar, 1 tablespoon at a time, until it forms soft peaks.
• Stir water into the 3 egg yolks in large bowl, beat until thick. Beat in remaining ½ cup of sugar 1 tablespoon at a time, until fluffy, then beat in vanilla and lemon extract.
• Sift flour, baking powder and salt over egg mixture and fold into it.
• Fold in meringue until no streaks remain.
• Measure ¾ cup (original says 1 1/3 cups but my Mother's note is ¾ cup) of batter into each of the prepared pans, spread to edges to make thin layers. (Cover remaining batter to make 3 more layers after these are done.).
• Bake layers 20 minutes, or until golden and centers spring back when lightly pressed with fingertip.
• Remove from pans, peel off wax paper and cool on racks.
• Wash pans, grease bottom, line with wax paper and grease paper. Make 3 more layers like the previous ones.
• Make Chocolate Cream:.
• In a medium bowl, beat egg yolks with water until thick. Beat in sugar, 1 tablespoon at a time, until fluffy.
• Melt chocolate in top of a double boiler over simmering water, stir in egg mixture. Cook, stirring constantly, about 1 minute, or until mixture thickens. Remove from heat.
• Beat in rum extract and vanilla, cool slightly.
• In a medium size bowl, cream butter or margarine. Beat in chocolate mixture very slowly. (Mixture will be thin but will thicken as cream is folded in.).
• Beat cream until stiff in a small bowl; fold into chocolate mixture until no streaks of white remain.
• Assemble cake:.
• On a serving plate, put layers of cake together by spreading ½ cup chocolate cream between each. Chill cake and keep chocolate cream at room temperature while you make the brittle.
• Make Caramel Brittle:.
• Melt ¾ cup sugar over low heat in a small heavy saucepan, stirring often with a wooden spoon; just until golden. (Watch it, for sugar will turn brown quickly.).
• Pour slowly over cake at once, spreading quickly to the edge. (It hardens fast so be speedy.).
• Frost sides of cake with remaining chocolate cream, making deep swirls with the knife.
• Decorate top and bottom edges with walnut halves.
• Chill until serving time. Torte is best and cuts more neatly, if chilled overnight.
• When ready to serve, crack candy topping by tapping along cutting lines with a sharp heavy blade knife, then slice into serving size wedges.

PEANUT BRITTLE CRUNCH CAKE

Steps:

• 1. Heat oven to 325*. Grease and flour a 12 cup Bundt Pan. (If using a 10-cup pan, fill to 3/4 full and make 3 or 4 cupcakes from remaining batter.)
• 2. In a large mixing bowl, mix together flour, brown sugar, granulated sugar and butter until coarse crumbs form. Remove 1/2 cup flour mixture; mix with peanut brittle and nuts. Set aside.
• 3. Add all remaining ingredients to flour mixture; mix well. Spoon half of the batter into a prepared pan. Spoon floured peanut brittle mixture over batter. Top with remaining batter.
• 4. Bake at 325* for 55-60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
• 5. Remove from pan; cool completely on rack. If desired, sprinkle with powdered sugar or glaze of your choice.
• 6. ** To substitute for buttermilk, use 4 teaspoons lemon juice or vinegar plus enough milk to make 1 1/3 cups.
• 7. Variation: Toffee bars can be substituted for the peanut brittle. Use 4 (5 3/4 oz) bars. It is easier to crush toffee if it is frozen.