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1 1/2 cups sifted Flour
1 1/2 cups Sugar, divided
8 Eggs, separated
1/4 cup cold Water
1 Tablespoon Lemon Juice
1 teaspoon Vanilla
1 teaspoon Cream of Tartar
1 teaspoon Salt
Almond Brittle Topping
1 1/2 cups Sugar
1/4 teaspoon instant Coffee
1/4 cup light Corn Syrup
1/4 cup hot Water
1 Tablespoon sifted Baking Soda
Whipped Cream
2-2 1/2 cups Heavy Cream
2 Tablespoons Sugar
2 teaspoons Vanilla
Additional Topping
Almonds, blanched, halved and toasted
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CAKE: Sift together flour and 3/4 c sugar. Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth. Beat egg whites, cream of tartar and salt just until soft peaks form. Add remaining sugar, 2 T at a time, continuing to beat until stiff. Fold flour mixture gently into egg whites. Pour batter into an ungreased 10-inch tube pan. Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles. Bake at 350 for 50-55 minutes or until top springs back when lightly touched. Invert pan 1 hour or until cool. Remove cake and split into 4 equal layers. ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well. Cook to hard crack stage, 290 degrees, remove from heat and add soda. Stir vigorously until mixture blends and pulls away from sides of pan. Quickly pour into an ungreased shallow baking pan. Let stand until cool. Knock out of pan and crush candy with a rolling pin into small chunks. Whip cream and fold in sugar and vanilla. Spread half of cream between layers and remainder over top and sides. Cover top and sides with candy, lightly pressing into cream. Decorate with almonds. Do not press candy and almonds into cream more than 6 hours before serving. Refrigerate.
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