Tosca kaka

Tosca cake

(almond caramel cake)

The Tosca cake is actually more familiar from Sweden as "toscakaka", but in Denmark it is also available as "toscakage", in Norway as "toscakake" and in Finland as "toscakakku" - and of course it is also available in Iceland ! (Unfortunately, it is no longer possible to understand how the cake got its name.)


Ingredients

120 g butter
120 g brown sugar
2 eggs
300 g flour
3 tsp baking powder
150 ml milk

For covering

150 g sliced ​​almonds
150 g butter
150 g brown sugar
3 Tbsp honey


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large bowl, beat the butter and sugar until fluffy.

Add the eggs and mix.

Then add flour, baking powder and milk and work everything into a smooth dough.

Then put the dough into a springform pan lined with baking paper (diameter approx. 26 cm)...

...and bake at 350 °F (180 °C) upper and lower heat for about 25 minutes.

Meanwhile prepare the topping:

Put the butter, sugar and honey in a saucepan and bring to the boil slowly (while stirring constantly!).

Finally, stir in the sliced ​​almonds. (Unfortunately I didn't have enough sliced ​​almonds and had to add a few chopped almonds.)

After 25 minutes of baking, take the cake out of the oven and heat the oven to 475 °F (250 °C) upper/lower heat.

Spread the topping on the cake...

...and let it bake in the oven for about 5-7 minutes until the topping on the cake starts to bubble. (It's best to stand next to it and make sure that the top of the cake doesn't get too dark!)

Then take the cake out of the oven and let it cool thoroughly before carefully removing it from the tin and serving.

Bon appetit!

[Translated from here.]