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Toscakaka (Swedish Almond Caramel Cake)
Ever since I saw this cake on the Tough Cookie, I really wanted to make it because the idea of toasted almond and caramel together seemed delicious. And that on top of a fluffy, buttery cake! Then I saw toscakaka being made also on Poire au Chocolat, a blog in which the style I really like, and so I decided to definitely try it out.
This toscakaka turned out great. I loved it! The topping was so crunchy and the caramel coffee sauce seeped into the cake a little bit, creating a delicious effect.
First, in preparation you toast the almonds. Then you make a normal sponge cake. After that you boil caramel sauce and pour in the toasted almonds, as shown in the picture below.
Then, spoon out this scrumptious mixture on top of your buttery cake, and bake a little bit more. Make sure to cool the cake after it comes out of the oven, because you want the caramel sauce to thicken.
And... voila! Your toscakaka is ready to eat! Just letting you know, the pictures I took outside are from my first time I made this cake and the photos of the process are from my second time. Both times they turned out delicious. Except I do not know why I took the photo of that whole toscakaka on bare cement!
TOSCAKAKA (Makes one 8-inch cake) Ingredients CAKE 75g butter 3 eggs 150g white sugar 1 tsp. vanilla extract 150g all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 70ml milk 1 tsp. lemon juice TOPPING 150g sliced almonds 125g butter 125g light brown sugar 50ml milk 1/4 tsp. salt 1/2 tsp. instant coffee powder Instructions CAKE Preheat oven to 320 degrees F. 1. Butter and line the springform pan with parchment paper. Add lemon juice to milk and let it sit. On a baking pan lined with parchment paper, toast almonds in the oven for about 10 minutes until lightly browned.
Whisk together and sift the flour, baking powder, and salt. 2. Melt the butter needed for the cake and let it sit in room temperature. 3. In a large bowl atop of another bowl filled with hot water, beat vanilla, sugar, and eggs with a handmixer until foamy. Remove large bowl from the bowl underneath and beat at high speed until pale and ribbony. 5. Sift in 1/3 of the flour to the egg mixture, gently fold with a spatula. Add 1/2 of the buttermilk, gently fold again. Then add another 1/3 of the flour, 1/2 of the milk, and end with the last 1/3 of the flour. 6. Add a spatuful of batter to the bowl containing melted butter and stir to incorporate. Pour this mixture back into the cake batter and fold until everything is just incorporated. 7. Pour the batter into the pan and bake for 30 minutes. TOPPING 1. Meanwhile, add all topping ingredients (except almonds) to a saucepan and heat until butter is fully melted and the mixture boils over to the center. 2. Remove saucepan from heat and stir in almonds. 3. Once the cake is done, spread almond mixture evenly on the top and turn up the oven heat to 390 degrees F. 4. Bake the cake once again for 10 minutes. 5. Cool the cake for another few minutes, remove it from the pan, and enjoy!
Recipe adapted from Poire au Chocolat: http://www.poiresauchocolat.net/2013/01/toscakaka-caramel-almond-cake.html And The Tough Cookie: http://thetoughcookie.com/2013/11/22/toscakaka/