Tosca cake is a popular bakery item both in Sweden and Finland. It is a buttery sponge cake topped with a thin layer of brittle, caramelised almond, sugar and butter mixture.
Instead of almond flakes used in this recipe, you can use coarsely chopped almonds, or a mixture of almonds and hazelnuts, and/or other nuts.
Important note: make sure to use deep enough cake pan to prevent the almond tosca topping overflowing during baking and soiling your oven.
2 large eggs
almond tosca topping:
125 ml sugar
200 ml flour
1 tsp baking powder
1 - 2 tsp vanilla sugar
2 tbsp cream or milk
100 g butter
100 g butter
2 tbsp milk
6 tbsp sugar
1 tsp vanilla sugar
2 tbsp flour
200 ml (about 100 g) (unblanched) almond flakes
Melt the butter (100 g) and let it cool. Sift together the flour, baking powder and vanilla sugar.
Beat the eggs and sugar until pale and fluffy. Carefully fold in the flour mixture, alternating with the cream
and the melted butter. Gently mix with a spatula until the ingredients are incorporated.
Pour the batter in a deep, round cake pan (Ø about 22 cm, depth about 6 cm or deeper) lined with buttered parchment paper. Bake at 175 °C for about 20 - 30 minutes, or until the cake
is almost baked in the middle, and only slightly browned on the surface. Raise the oven temperature to 200 °C and prepare the tosca topping.
Melt the butter in a small saucepan, add the milk, sugars, flour and almond flakes. Bring the mixture to the boil, stirring continually, and cook for about 1 minute, or until
the mixture has thickened a bit. Do not overcook, or the mixture will become too hard and brittle.
Quickly spread the tosca mixture evenly on top of the hot cake and continue baking for about 10 minutes longer, or until the tosca topping is golden brown and set.
Let the cake cool a bit before removing it from the pan.
Place the cake on a wire rack to cool thoroughly before cutting into wedges. Serve the cake plain with coffee or tea, or accompanied by vanilla ice cream, custard or
vanilla-flavoured whipped cream.