Toscakaka Tosca Cake Swedish Almond Cake
Indulge in the rich, nutty decadence of Toscakaka, a classic Swedish almond cake that is as stunning as it is delicious. This beloved Scandinavian dessert features a moist, buttery base with a delicate hint of vanilla, crowned with a luscious almond caramel topping that bakes to a golden, crunchy perfection. Perfectly balancing sweetness with nuttiness, this treat is baked in just 35 minutes, making it an ideal recipe for both special occasions and cozy afternoons. Pair this traditional Tosca Cake with a cup of coffee or tea for an authentic Nordic fika experience that will transport you straight to Sweden.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 175 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 150 grams granulated sugar
- 3 large eggs
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 100 grams sliced almonds
- 100 milliliters heavy cream
- 100 grams light brown sugar
- 50 grams unsalted butter (for topping)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23cm) springform pan, then line the bottom with parchment paper.
Melt 150 grams of butter in a small saucepan and set it aside to cool slightly.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the sugar and eggs using an electric mixer until the mixture is pale, thick, and fluffy (about 3-4 minutes).
Slowly add the melted butter, milk, and vanilla extract to the egg mixture, mixing gently until incorporated.
Gradually fold in the flour mixture, being careful not to overmix. The batter will be thick and smooth.
Pour the batter into the prepared springform pan and smooth the surface with a spatula.
Bake the cake for approximately 20-25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Meanwhile, prepare the almond topping. In a saucepan, combine 50 grams of butter, heavy cream, light brown sugar, and sliced almonds. Heat over medium heat, stirring constantly, until the butter is melted and the mixture is smooth and slightly thickened.
Remove the cake from the oven and carefully spread the almond topping evenly over the surface of the cake.
Return the cake to the oven and bake for an additional 8-10 minutes, or until the topping is bubbling and golden brown.
Allow the Tosca cake to cool in the pan for about 10-15 minutes before removing the sides of the springform pan.
Serve the cake slightly warm or at room temperature. It pairs wonderfully with coffee or tea!
Nutrition Facts
Calories |
4196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.4 g | 345% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1103 mg | 368% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 411.6 g | 150% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 257.0 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 569 mg | 44% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
