I can see why this is a very popular Scandinavian cake, it very delicious and highly addictive! Some sources tell me the origin is Swedish while others state that it’s Norwegian so for the purpose of the post we’ll just call it Scandinavian.
Actually the Tosca cake reminds me of the Danish Drømmekage which has a similar topping that’s made with coconut. But we’ll talk more about that cake some other time. The base of the Tosca cake is a delicate and moist sponge cake with a topping that is crunchy and has a sweet caramel, nutty flavor. There are many different variations of this cake out there with the Tosca topping varying from almonds to oats to walnuts or any combination thereof. The cake is also quick and easy to make but careful not to over-bake it. In this version of the infamous Tosca cake I used chopped almonds and oats. You can serve the cake as is or with a dollop of whipped cream or some fresh berries.
I served this cake for the ABGT Blacksmith gang and after they were done with lunch there was one slice of the cake left. I felt my pictures had been a bit rushed and the whipped cream didn’t even make it onto the plate so I figured that I’d pick up some raspberries at the store and retake my pictures with that last slice. Now what I should have done was, take the last slice and secure it somewhere safe. Of course when I returned with the berries that last slice was gone. Lesson learned.
For the cake:
125 gram butter (4.4 oz) (8.8 tbsp )
125 gram sugar (4.4 oz) (0.6 cup)
100 gram all-purpose flour (3.5 oz) (0.4 cup)
1 tsp baking powder
2 tbsp heavy whipping cream
For the Tosca topping:
75 gram butter (2.6 oz) (5.2 tbsp)
50 gram chopped almonds (1.8 oz)
50 gram old-fashioned Quaker oats (1.8 oz)
150 ml sugar (5 oz.) (0.6 cup)
4 tbsp heavy whipping cream
1 tbsp all-purpose flour
Preheat oven to 175 degree C (350 degree F)
Spray a 9 inch spring-form pan with non-stick baking spray, set aside.
Melt butter, remove from heat and set aside to cool slightly. Beat eggs and sugar on high until pale yellow and thick. Sift flour and baking powder into egg mixture, with a spatula mix gently until combined. Add cream and melted butter, mix gently until combined. Pour batter into spring-form and bake 30 minutes or until just starting to turn golden.
In the meantime make the Tosca topping. Melt butter, add almonds, oats, sugar, cream and flour, stir. Bring to a boil and allow to boil for 2 minutes. Pour hot topping over cake and place back into oven. Continue to bake cake until golden, about 15 minutes. Cool cake on baking rack. Serve cake with a dollop of whipped cream or fresh berries. Enjoy!