Tosca cake
Toscakaka is a classic of Swedish cafés and of fika, the coffee break with something sweet. A light butter sponge with a caramel layer of butter, sugar and flaked almonds, baked until golden at the end. The top is crisp and slightly chewy, the inside soft. The name is said to be linked to the opera “Tosca”, but its origin is uncertain. The cake takes under an hour (plus cooling), from ingredients you usually have at home.
Your own work in that: 15 min.
- Batter 15 min
- Baking 25 min
- Almond topping 5 min
- Baking the topping 10 min
- Cooling 30 min
Step by step
0 / 8 donePrepare the tin
Heat the oven to 175°C. Line the base of a 24 cm springform tin with paper and butter the sides.
Ingredients: 2 pcs eggs · 150 g sugar · 100 g butter, melted · 60 ml milk · 150 g plain flour · 1½ tsp baking powder
Whisk eggs with sugar
Whisk the eggs and sugar until pale and fluffy, about 4–5 minutes.
Ingredients: 2 pcs eggs · 150 g sugar · 100 g butter, melted · 60 ml milk · 150 g plain flour · 1½ tsp baking powder
Add butter, milk and flour
Stir in the melted, cooled butter and the milk, then the sifted flour and baking powder, just until combined.
Ingredients: 2 pcs eggs · 150 g sugar · 100 g butter, melted · 60 ml milk · 150 g plain flour · 1½ tsp baking powder
Bake the cake
Pour the batter into the tin and bake 25 minutes, until the top is set and lightly golden and the centre almost baked.
Ingredients: 2 pcs eggs · 150 g sugar · 100 g butter, melted · 60 ml milk · 150 g plain flour · 1½ tsp baking powder
Almost baked — the topping finishes the job.Cook the topping
Towards the end of baking, melt the butter with the sugar, cream and flour in a small pan, add the flaked almonds and cook, stirring, 2–3 minutes, until bubbling and thick.
Ingredients: 75 g butter · 75 g sugar · 2 tbsp cream (30%) or milk · 1 tbsp plain flour · 100 g flaked almonds
Bubbling and thick — ready to spread.Spread the topping
Take out the cake, raise the oven to 200°C and carefully spread the hot topping over the top. Wait until the oven reaches that temperature, about 5 minutes.
Ingredients: 75 g butter · 75 g sugar · 2 tbsp cream (30%) or milk · 1 tbsp plain flour · 100 g flaked almonds
Bake until golden
Return the cake to the oven and bake 8–10 minutes, until the topping is golden and bubbling. Watch it — caramel burns quickly.
Ingredients: 75 g butter · 75 g sugar · 2 tbsp cream (30%) or milk · 1 tbsp plain flour · 100 g flaked almonds
Golden and bubbling — take it out at once.Cool
As soon as it comes out, run a thin knife round the edge, before the caramel hardens and sticks to the ring. Cool the cake in the tin 30 minutes, then remove the ring. Serve with coffee.
Ingredients: 2 pcs eggs · 150 g sugar · 100 g butter, melted · 60 ml milk · 150 g plain flour · 1½ tsp baking powder
Before you start
With fruit
Before adding the topping, you can lay slices of apple or pear on the cake — a popular autumn version.
Flaked almonds
You can use chopped hazelnuts instead of flaked almonds. The topping is darker and nuttier.
Storage
The cake keeps 3 days under a cover at room temperature. The caramel softens over time but stays tasty.
