Sift flour and 3/4 cup sugar into bowl.
Make well in center; add egg yolks, water, juice, and vanilla.
Beat till smooth.
Beat egg whites with cream of tartar and salt just till very soft peaks form; add remaining sugar gradually, 2 tablespoons at a time; continue to beat till stiff meringue forms.
Fold first mixture gently into the meringue.
Pour batter into ungreased 10 inch tube pan.
Carefully cut through batter, going around tube 5 or 6 times with knife to break air bubbles.
Bake at 350° 50 to 55 minutes, or till top springs back when lightly touched.
Invert pan 1 hour, or till cool.
Remove cake.
Split crosswise in 4 equal layers.
Assemble torte with whipped cream and Almond brittle Topping, as directed.