Svenska Tosca Kaka

While researching the background of this weeks Tuesdays with Dorie I came across this recipe for a Svenska Tosca Kaka that seemed very similar to the Swedish Visiting Cake: first eggs and sugar were mixed, next dry ingredients are folded in and then the melted and cooled butter is folded in. The cake gets topped with almonds before going into the oven.

But this cake looked so different that I was intrigued by it, so I decided to bake it today. Again: easy to make, but way more dishes are dirtied than with Dorie's Swedish Visiting Cake. This cake has 1 1/5 teaspoons of baking powder in it, so it rises quite a bit.

Unlike the specimens I encountered during my Google-search my cake decided to dome quite a bit. Taste wise the cakes are completely different: the topping of the Svenska Tosca Kaka is both crunchy and chewy while the base is more like a spongecake, it was a tad dry to my taste so next time I would bake the cake 5 minutes less after topping it, so only 10 minutes instead of 15.

The Svenska Tosca Kaka reminded me of German Bienenstich sans filling.

Another note: make sure that the cake tin is high enough. When I topped my cake and popped it back into the oven, the top of the mixture was exactly level with the tin. The topping will bubble during the 10 minutes in the oven and thus overflow and dirty your oven by burning cause a disgusting burn smell that made me fear my cake was ruined when in fact it was perfectly safe!

P.S. Today I have reason to celebrate: finally one of my pictures got accepted by Tastespotting!!

See it here!! Yay! Btw: Happy Secretary Day!!

Svenska Tosca Kaka

adapted from nami-nami, serves 8 - 10

Sponge Cake

3 large eggs

200 gram sugar

400 gram all-purpose flour

1 1/2 tsp baking powder

100 ml milk

125 gram butter, melted and cooled

Tosca Topping

75 gram butter

100 gram almond slices

150 gram sugar

4 tbsp whipping cream/double cream

1 tbsp all-purpose flour

Sponge Cake:

Preheat the oven to 200 degrees Celsius. Butter and line a 25cm springform tin.

Whisk eggs and sugar together until thick, pale and creamy. Mix dry ingredients, then fold gently with milk and melted butter into the egg mixture.

Pour the batter into the prepared tin and bake in the oven for 20 minutes.

Tosca Topping

Mix the butter, almond slices, sugar, cream and flour in a small saucepan and bring to the boil.

When cake is half-baked after 20 minutes, remove it from the oven and set the oven to 225 degrees Celsius.

Spoon the tosca topping onto the half-baked cake and put back in the oven.

Bake for another 10-15 minutes, until the topping is cooked and has a lovely golden color.