The toscake is a classic of the classics.
The toscake is a great place to serve. Mari Moilanen
Food supplier Mari Moilanen baked a cake some time ago, which she wondered why she didn’t bake this nutty delicacy most often.
It was, of course, a classic Tuscany cake.
Something tasty In his blog, Moilanen admires the delicacy of the tuscake.
– Since the internet is flooded with recipes for a traditional tuscake, I slightly modified the original recipe and the surface of the cake is decorated with a nutcracker, Moilanen writes.
According to him, it is the idea of the whole cake, as the tuscan cake is enjoyed with divine cognac whipped cream.
– It brings the cake enjoyment to its peak and the tuscany cake will be a weekend guest.
Toscakakku
2 eggs
2 dl cane sugar
3 dl spelled flour
2 teaspoons baking powder
1 teaspoon genuine vanilla
75 g of melted butter
1 dl milk
a pinch of salt
Pour butter and breadcrumbs
Icing
1 ½ dl shelled almonds
¾ dl shelled hazelnuts
¾ dl of pecans
75 g butter
½ dl light syrup
1 tablespoon spelled flour
1 tablespoon cream
a pinch of salt
Whipped cream
2 dl whipped cream
2 tablespoons icing sugar
1 teaspoon cognac
1. Mix the dry ingredients together. Whisk the eggs and sugar to a froth. Invert the icing sugar into small batches, alternating dry ingredients, melted butter and milk.
2. Lubricate and crumbly flour an 18-20 cm loose bottom pan. Bake the cake at 175 degrees for about 25-30 minutes. Let the cake cool.
3. Grind a little nuts for the icing. Melt the icing butter in a saucepan, add the 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 icing to solidify. Serve with cognac-flavored whipped cream.