Tosca cake

In Sweden we have an amazing book for baking called Sju sorters kakor, and I dare to say that nearly all households own a copy. My mother had to buy a new one a couple of years back as the other one was falling apart after using it so much. You can buy the English version of the book, Swedish cakes and cookies, here. This recipe is from that incredible book.

Tosca cake

Cake:

100 grams butter

2 eggs

200 ml plain flour

1 tsp baking powder

50 ml milk or cream

Topping:

100 grams butter

100 ml granulated sugar

2 tbsp plain flour

2 tbsp milk

100 grams chopped almonds

Butter a springform and cover the butter with breadcrumbs. Melt the butter for the cake and let it cool. Whisk egg and sugar fluffy and add the flour and baking powder mixed togeter, the butter and the liquid. Pour into the springform and bake for 20-25 minutes in 175 centigrade oven, at the bottom of the oven.

Meanwhile make the topping. Put all the ingredients in a pan, heat it up while stirring carefully until everything has blended together and thickened. Put the mixture on the cake and move it up to the middle of the oven. Bake for another 15 minutes or until it is golden and crispy.

Serve on its own or with whipped cream or custard. Or just with berries, like we did.

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