Tosca Cake

There is a kind of cake that's called toffee cake in Thailand.

I think that it's close to this recipe but the difference is the base of the toffee cake is a sponge that most of the recipes called for SP (sponge cake stabilizer that I can't eat ^^").

So, even there are some readers told me to post the toffee cake recipe, I can't do it. 

But I just realized that there is a cake called Tosca cake (Toscakaka) a Swedish almond toffee cake, it's easier, richer, and delicious! 

The method for making the cake is the same as the sponge but if you take a good look at the amount of the ingredients you will know that it's a butter cake. With the sponge method (beating the egg and sugar until thick) the cake is fluffier than the creaming method. And the texture goes well with the almond toffee.

There are two parts that you have to do, and both of them are easy.

First, make the cake, and second, while baking it make the topping so you can pour it over the cake while it's still warm.

You can make it with a hand mixer too, for the hand mixer users, fold the butter and flour with a spatula instead of beating it. 

The toffee will be crunchy on the day that you bake but it will be soft after that.

Recipe: Tosca cake

สูตรภาษาไทย: ทอสก้าเค้ก (ท็อฟฟี่เค้กแบบสวีเดน)

日本語のレシピ：トスカケーキ

Youtube: ทอสก้าเค้ก (ท็อฟฟี่เค้กแบบสวีเดน)/ Tosca cake/ トスカケーキ

Tosca Cake

Make 23x23 cm cake

Cake

75 g ......................... Unsalted butter

150 g .......................Whipping cream

195 g ...................... All-purpose flour

1 1/2 tsp ................. Baking powder

1/8 tsp .................... Salt

3 ............................. Eggs

128 g ....................... Superfine sugar

1/2 tsp .................... Vanilla extract

Topping

75 g ......................... Unsalted butter

50 g ........................ Whipping cream

75 g ........................ Granulated sugar

25 g ........................ All-purpose flour

1/8 tsp ................... Salt

85 g ........................ Sliced almonds

Before baking:

Preheat an oven to 180℃  Using upper and lower heat.

Line a 23x23cm. pan with baking paper.

Put the butter and whipping cream into a bowl.

Heat in a microwave  (600W) for 1.30 minutes, stir until the butter completely melts, and set aside.

Sift the flour together with baking powder and salt. Set aside. 

Put the eggs into the bowl of the stand mixer (I use Bosch Mum 2). Mix with a wire whip.

Use speed 4 to beat the mixture for 1 minute.

Add the sugar gradually. After adding all the sugar beat for 3-4 minutes.

Lower the speed to speed 2 and beat for 15 seconds.

Slowly add the warm butter mixture (About 40℃).

Lower the speed to speed 1.

Add the vanilla.

Add the sifted flour mixture in 4-5 additions. 

Remove the bowl from the stand mixer.

Pour into the prepared pan, level the top, and tap lightly to remove large air bubbles.

Bake in 180℃  Preheated oven for 20 minutes.

While baking, make the topping.

Put the butter and whipping cream into a pan, and sift the flour and salt into the pan.

Put the sliced almonds into the pan and place the pan over low heat.

Stir constantly, and remove from the heat after it becomes boiling.

Pour the topping over the cake and spread it over.

Put in the oven and bake for 15-20 minutes more or until the topping is golden brown.

Remove from the oven and let it cool in the pan for 10 minutes.

Remove the cake from the pan and let it cool completely on a wire rack.

 Tosca Cake