Toscakaka, also known as Swedish Almond Cake, is a delightful treat that combines a buttery shortbread crust with a crunchy, caramelized almond topping. This heavenly combination of textures and flavors is sure to become a new favorite in your household. It’s surprisingly easy to make, and the aroma that fills your kitchen while it bakes is simply irresistible.
Ingredients You’ll Need
For the Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cut into small pieces
For the Tosca Topping:
- 1/2 cup (113g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/4 cup heavy cream
- 1 tablespoon light corn syrup
- 1/2 cup (50g) sliced almonds
Tools of the Trade
- 9-inch springform pan
- Parchment paper
- Medium saucepan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Baking Up a Storm: Step-by-Step Guide
1. Preparing the Crust
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. This will prevent sticking and make unmolding a breeze.
- In a mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold butter pieces and work them into the flour mixture using your fingertips or a pastry cutter until it resembles coarse crumbs.
- Press the crumb mixture into an even layer on the bottom of the prepared pan. Use the bottom of a measuring cup or glass to create a smooth and compact crust.
- Bake for 15 minutes in the preheated oven. The crust should be lightly golden around the edges.
Golden Toscakaka Crust in a Springform Pan
2. Creating the Irresistible Tosca Topping
- While the crust is baking, prepare the tosca topping. In a medium saucepan, combine the butter, sugar, heavy cream, and corn syrup.
- Bring the mixture to a boil over medium heat, stirring constantly. Allow it to boil for 2-3 minutes, or until the mixture slightly thickens.
- Remove from heat and stir in the sliced almonds, ensuring they are evenly coated in the caramel mixture.
3. The Grand Finale: Assembling and Baking
- Remove the partially baked crust from the oven. Pour the hot tosca topping evenly over the crust.
- Return the pan to the oven and bake for an additional 15-20 minutes, or until the topping is bubbly and golden brown.
- Keep a close eye on the cake towards the end of the baking time, as the almond topping can burn easily. If it starts to brown too quickly, you can loosely cover the pan with a piece of aluminum foil.
Toscakaka Baking in the Oven
4. Cooling and Serving
- Once baked, remove the toscakaka from the oven and let it cool completely in the pan before serving. This will allow the topping to set and prevent it from being too runny.
- Once cooled, carefully run a knife around the edges of the cake to loosen it from the pan. Unclip the springform pan and carefully transfer the toscakaka to a serving plate.
Tips and Tricks for Toscakaka Perfection
- For a richer flavor, you can use browned butter for the tosca topping. Simply melt the butter in a saucepan over medium heat and cook, stirring constantly, until it turns a light brown color and has a nutty aroma.
- If you don’t have corn syrup, you can substitute it with golden syrup or honey. Keep in mind that this might slightly alter the flavor and texture of the topping.
- For a fun twist, you can add a pinch of sea salt to the tosca topping just before pouring it over the crust. The salty-sweet combination is simply divine.
- Toscakaka can be stored at room temperature in an airtight container for up to 3 days.
Enjoy!
Slice of Toscakaka with Coffee
Toscakaka is a wonderfully versatile dessert. It can be served warm or cold, and pairs perfectly with a dollop of whipped cream, a scoop of vanilla ice cream, or simply enjoyed on its own with a cup of coffee or tea. Once you try this delightful Swedish treat, it’s sure to become a staple in your baking repertoire. Happy baking!
