Best Caramel Almond Cake Toscatårta Recipes
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
CARAMEL ALMOND CAKE (TOSCATåRTA)
This traditional Swedish cake is moist, dense, and finished with a rich almond-caramel topping. Aquavit chef Emma Bengtsson draws from her Swedish childhood for this indulgent confection. (A dollop of whipped cream makes it even more decadent!)
Provided by Emma Bengtsson
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cake: Preheat the oven to 325 F. In the bowl of a stand mixer fitted with a paddle attachment, mix almond paste and butter on low speed, 1 minute. Meanwhile, crack the eggs into a small bowl. Turn mixer up to medium and add the eggs one at a time to the almond paste mixture. Allow each egg to completely incorporate into the batter, about 30 seconds, before adding the next one; this will ensure a smooth batter. Slowly add flour and continue mixing just to incorporate, 10-15 seconds.
- Prepare a springform pan with nonstick spray. Line the bottom with parchment paper and spray the parchment paper (this will prevent the cake from sticking). Pour batter into the pan, spreading it evenly across the bottom. Parbake until lightly golden, 10 minutes.
- Caramel topping: While cake is in the oven, add ½ cup cream, sugar, glucose, and butter to a small saucepan. Bring to a boil over high heat and cook undisturbed until caramel is light brown and registers 244 F on a kitchen thermometer, 4-5 minutes. Remove from heat and stir in almonds to combine. As you stir, avoid scraping up any browned caramel that may be sticking to the bottom of the pan.
- Remove cake from the oven; it will be gooey and not fully cooked. Carefully pour the warm caramel onto the cake; spread evenly. Return to the oven; bake until the caramel is golden brown and bubbly, 10 minutes.
- Remove cake from oven and let cool, 10-15 minutes. The top will firm up as it cools. Remove cake from pan by running a knife around the edge, then remove the sides from the base. (Keep the cake on the base for serving.) While the cake is cooling, whip cream for serving: Place remaining 1 cup heavy cream in a bowl and whisk until soft peaks form, 30 seconds. Slice cooled cake into wedges and serve with whipped cream.
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