Grandmother’s Tosca Cake with Salt Karamel and Almonds

Danes like to bake and although it is Spring, it is still cold and raining a lot. This cake is quick and easy and taste wonderful. It is a modern version of an old classic cake.

Grandmother’s Tosca Cake with Salt Karamel

Serves 8

4 eggs

1 cup/240 g suger

1 cup/240 g flour

1 tsp. baking powder

2 tsp. vanilla extract

8 oz./225 g melted butter

4 tbsp. heavy cream

Salt Karamel:

3 oz./90 g blanched, coarsely chopped almonds

1½ oz./ 45 g butter

½ cup/3 oz. suger

½ cup/3 oz. syrup

1 tbsp. flour

½ cup/3oz. heavy cream

½ tsp. salt

Preheat oven to 300°F.

To make cake, whisk eggs with sugar until smooth and fluffy. Combine flour, baking powder and vanilla extract and fold this mixture into the eggs/sugar together with melted butter. Add heavy cream and stir a few times. Pour cake batter into butter baking pan 8 x 12 inches/20 x 30 cm or two spring forms. Bake cake 20 minutes and take it out of the oven. (It won’t be finished.)

To make salt karamel, come all ingredients in a pot and cook 3-4 minutes, stirring all the time. Spread salt karamel over the unfinished cake and bake 20 minutes more. Sprinkle chopped almonds over the finished cake.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.