Tosca Cake Norwegian Toscakake Food

TOSCAKAKA / TOSCA CAKE (SWEDISH ALMOND CAKE)

Toscakaka / Tosca Cake (Swedish Almond Cake) image

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

Ingredients

2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup sifted flour
1 tablespoon sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cream
1/2 cup butter or 1/2 cup margarine, melted
1/3 cup almonds, slivered
1/4 cup butter or 1/4 cup margarine
3 tablespoons sugar
2 teaspoons cream
1 tablespoon flour

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

TOSCA CAKE (NORWEGIAN TOSCAKAKE)

TOSCA CAKE (NORWEGIAN TOSCAKAKE) image

Categories Cake Egg Dessert Bake

Yield 10-12 slices

Number Of Ingredients 10

Ingredients

Cake
4 eggs
1 1/4 cups sugar (300 ml)
1 1/4 cups all-purpose flour (300 ml)
2/3 cup butter (150 grams)
Crusting
2/3 cup almonds (100 grams)
1/2 cup sugar (100 grams)
3 tablespoons milk
1 tablespoon all-purpose flour

Steps:

Cake Melt butter and set aside to cool. Whisk eggs and sugar until light yellow and fluffy. Add flour and the melted butter. Pour batter into a spring pan (line with baking paper) and bake at 330 degrees F/175 degrees C for about 45 minutes. Insert tooth pick or wooden skewer to make sure it's baked. Keep the cake in the spring pan. Crusting: Chop the almonds. Mix all the ingrediences in a pot and bring to boil. Spread the mixture over the baked cake. Put the cake back into the oven and continue baking, only using top heat, until it looks olden and nice.

NORWEGIAN TOSCA SQUARES (TOSCABAKELSER)

Norwegian Tosca Squares (Toscabakelser) image

Make and share this Norwegian Tosca Squares (Toscabakelser) recipe from Food.com.

Provided by Boo Chef in West Te

Categories Dessert

Time 35m

Yield 16 squares, 8 serving(s)

Number Of Ingredients 15

Ingredients

for the cake
1/3 cup butter, room temperature
3 tablespoons sugar
1 egg yolk
1 cup flour
2/3 cup blanched almond
5 tablespoons soft butter
1/2 cup sugar
1 whole egg
1 egg white
1/4 cup butter
1/4 cup sugar
1/2 cup chopped or slivered almonds
1 tablespoon flour
1 tablespoon milk

Steps:

Preheat oven to 400.
Butter a 9-inch square baking pan
In the large bowl of an electric mixer, cream the butter with the sugar until smooth. Blend in the egg yolk and flour until the dough forms.
Press into the baking pan evenly and build up the edges about 1/2 inch. Bake for 15 minutes.
Meanwhile, chop the almonds in the food processor or in a food chopper. Blend the almonds with the butter and sugar.
Beat in the egg and the egg white until fluffy.
Fold into the butter and almond mixture.
Pour into the partially baked crust. Bake for 10 to 15 minutes or until the filling is set.
To make the topping, melt the butter in a small saucepan. Add the sugar, almonds, flour, and milk. Heat, stirring until thickened. Simmer for 3 to 4 minutes. Remove from the heat.
Spread the mixture over the baked cake. Cool and cut into squares. Makes 16 squares.

Nutrition Facts : Calories 461.5, Fat 31.5, SaturatedFat 14.2, Cholesterol 105, Sodium 167.6, Carbohydrate 40.1, Fiber 2.5, Sugar 24.5, Protein 7.6

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