TOSCAKAKA / TOSCA CAKE (SWEDISH ALMOND CAKE)
This recipe comes from a collection that my swedish mom and her friends put together for a hospital benefit cookbook many years ago when we lived in Omaha, NE. (Around the time I was born - 31 years ago...:) They created and entire Scandinavian section! Recipes like this one have been in my life since I was a child and now I'm making them for my family! This is fabulous cake that goes really well with an afternoon cup of coffee - Enjoy!
Provided by mamapantalones
Categories Dessert
Time 1h45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- For Cake:.
- Beat eggs, sugar and vanilla until light and fluffy.
- Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
- Stir in flour mixture alternately with cream, stir until well blended.
- Add melted butter or margarine, blend until smooth.
- Butter a pie plate and sprinkle with fine, dry breadcrumbs or flour; coat well. Spoon batter into 9" pie plate. Bake at 325 degrees for 30 minutes or until middle of cake is firm.
- For Almond Sugar Topping:.
- Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
- Remove from heat and stir briskly a few times.
- Spread top of cake very gently with Topping.
- Turn up heat to 375 degrees, return cake to oven and bake 5-10 minutes longer, with a cookie sheet under the pan to prevent the bottom of cake from getting overdone. bake cake until topping is brown and bubbly.
Nutrition Facts : Calories 411.1, Fat 24.3, SaturatedFat 13.3, Cholesterol 101.9, Sodium 333.6, Carbohydrate 45, Fiber 1.1, Sugar 30.1, Protein 5
SWEDISH TOSCA CAKE (TOSCAKAKA)
Steps:
- Warm butter in a saucepan over low heat or in the microwave until the butter is melted. Add milk. Stir and set aside to cool.
- Set the oven rack in the middle position and preheat oven to 350 degrees. Butter and flour a 9 inch springform pan and set aside.
- Whisk flour, almond flour, baking powder and salt in a medium bowl until fully combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light in texture and pale yellow in color, about 2-3 minutes. Reduce speed to low and add vanilla.
- Leave mixer speed on low and add ⅓ of the cooled butter and milk mixture followed by ⅓ of the flour mixture and mix until just combined. Repeat this process two more times ending with final ⅓ of the flour mixture.
- Transfer the cake batter to prepared springform pan. Bake until golden brown and a tester poked into the center of the cake comes out clean, 35-45 minutes. Leave the cake in the pan and set it aside to cool slightly.
- While the cake is cooling, make the topping. Set the oven to broil and make sure the oven rack is still in the middle position. Melt butter in a medium skillet over medium heat. Add almonds and fine salt and sauté until the almonds are just beginning to brown. Add the sugar and cream. Bring to a boil, stirring constantly. Boil until the mixture is slightly darker tan in color and is starting to thicken, about 2-3 minutes.
- Pour the topping over the cake and broil until topping is nicely browned and bubbly. Keep a very close eye on it! This will happen in only a minute or so. I leave the oven door propped open so I can make sure it doesn't get too dark. Remove from the oven. Sprinkle with sea salt. Allow the cake to cool in the pan.
- Before serving, run a knife in between the cake and the edge of the pan to make sure that it is not sticking before you remove the sides of the springform pan. Cut into wedges and serve with whipped cream if desired.
Nutrition Facts : Calories 463 kcal, Sugar 26 g, Sodium 237 mg, Fat 31 g, SaturatedFat 13 g, TransFat 1 g, Carbohydrate 41 g, Fiber 3 g, Protein 8 g, Cholesterol 103 mg, UnsaturatedFat 14 g, ServingSize 1 serving
TOSCAKAKA
Make and share this Toscakaka recipe from Food.com.
Provided by bella
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs with sugar until fluffy.
- Stir in flour and melted butter. Mix well.
- Pour into greased 9" round cake pan. Bake at 350' for 30 minutes.
- Mix all topping ingredients in small saucepan. Heat the mixture, stirring continually, but do not boil. Simmer a few seconds until thick, remove from heat.
- Spread over cake. Put cake under broiler until top is golden and bubbly.
- Serve plain, warmed or at room temperature.
Nutrition Facts : Calories 578.5, Fat 40, SaturatedFat 22.8, Cholesterol 171.1, Sodium 272.7, Carbohydrate 51.8, Fiber 1.2, Sugar 38, Protein 5.9
TUPPAKAKA
Tuppakaka is a Swedish cake. It is very easy to do, but turns out a wonderful cake. Gooey in the middle, and almost like meringue on top.
Provided by Neeky
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch springform pan, and sprinkle with dry breadcrumbs.
- Stir together the egg and sugar. Melt butter or margarine, and stir into mix. Add flour; mix until smooth, but not fluffy. Spread the batter into the prepared pan. Sprinkle flaked almonds on top.
- Bake for 25 minutes. Allow cake to cool slightly before removing from the pan. Cool completely on a wire rack. This cake keeps very well for up to a week in an airtight container or plastic bag.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 49.3 g, Cholesterol 66.8 mg, Fat 12.4 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 5.6 g, Sodium 121.8 mg, Sugar 32 g
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