Toscakaka (Swedish Almond Caramel Cake)
Apart from the fact that I forgot to add the melted butter to the sponge cake, I loved this toscakaka. The topping was so crunchy and the caramel sauce with a touch of coffee seeped into the cake a little bit, creating a delicious effect.
I know that I am going to be making this again.
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. 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. 4. Sift flour, baking powder, and salt together two times. 5. Add 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 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/