Tosca cake is an eternal favorite.
This time, the Tuscake has got a lot of frosting. Mari Moilanen
Toscakakku is a classic that should be brought up again.
Food influencer and journalist Mari Moilanen recently stated that she had also forgotten the almond cake.
– I was really wondering why I haven’t baked this nuts for a long time, Moilanen wonders Something tasty in their blog.
According to Moilanen, the internet is flooded with recipes of traditional Tuscakaku, so he slightly modified the original recipe.
In this version, the surface of the cake is adorned with a nut.
– Also – and this is the idea of the whole thing – the Tuscake is enjoyed with divine cognac cream. It raises cake enjoyment to its peak.
Toscake
2 eggs
2 dl cane sugar
3 dl spelled wheat flour
2 teaspoons of baking powder
1 teaspoon of genuine vanilla
75 g melts butter
1 dl of milk
a touch of salt
to pan butter and breadcrumbs
Icing:
1 ½ dl of almonds
¾ dl of hazelnuts
¾ dl of pecans
75 g butter
½ dl of light syrup
1 ½ tbsp spelled wheat flour
1 ½ tbsp cream
a touch of salt
Whipped cream:
2 dl whipped cream
2 tablespoons of powdered sugar
1 teaspoon of cognac
1. Mix the dry ingredients. Whip the eggs and sugar into foam. Turn into the egg sugar foam in small batches, alternately dry ingredients, melted butter and milk.
2. Lubricate and breadcrumbs 18-20 cm loaf pan. Cook the cake at 175 degrees for about 25-30 minutes. Let the cake cool.
3. Rouhi a little nuts for the frosting. Melt the frosting in a saucepan, add light syrup, cream, flour and salt. Bring the frosting to a boil and stir until the frosting thickens. Add the crushed nuts and frost the cooled cake. Allow the frosting to solidify. Serve with a cognac flavored whipped cream.
Recipe: Mari Moilanen, Something tasty