Tosca Cake Recipe For National Pecan Torte Day Recipes

TOSCA CAKE

Steps:

• Heat oven to 200°C.
• Either butter a 22cm springform tin or line with baking paper.
• Beat eggs until frothy then add the sugar and beat until thick and a pale yellow.
• Shift flour, baking powder and salt, then add to egg mixture and fold together.
• Add the milk and melted butter. Pour into the prepared cake tin making sure you flatten the top, bake for 20 minutes.
• While the cake is baking make the topping by placing all the ingredients into a pot and bring to the boil.
• Remove the cake from the oven - it won't be completely cooked - and spread over the topping.
• Bake a further 10-15 mins or until the top is nice a browned.
• The cake won't rise a lot but be rather flat.

SWEDISH TOSCA CAKE (TOSCAKAKA)

Steps:

• Warm butter in a saucepan over low heat or in the microwave until the butter is melted. Add milk. Stir and set aside to cool.
• Set the oven rack in the middle position and preheat oven to 350 degrees. Butter and flour a 9 inch springform pan and set aside.
• Whisk flour, almond flour, baking powder and salt in a medium bowl until fully combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light in texture and pale yellow in color, about 2-3 minutes. Reduce speed to low and add vanilla.
• Leave mixer speed on low and add ⅓ of the cooled butter and milk mixture followed by ⅓ of the flour mixture and mix until just combined. Repeat this process two more times ending with final ⅓ of the flour mixture.
• Transfer the cake batter to prepared springform pan. Bake until golden brown and a tester poked into the center of the cake comes out clean, 35-45 minutes. Leave the cake in the pan and set it aside to cool slightly.
• While the cake is cooling, make the topping. Set the oven to broil and make sure the oven rack is still in the middle position. Melt butter in a medium skillet over medium heat. Add almonds and fine salt and sauté until the almonds are just beginning to brown. Add the sugar and cream. Bring to a boil, stirring constantly. Boil until the mixture is slightly darker tan in color and is starting to thicken, about 2-3 minutes.
• Pour the topping over the cake and broil until topping is nicely browned and bubbly. Keep a very close eye on it! This will happen in only a minute or so. I leave the oven door propped open so I can make sure it doesn't get too dark. Remove from the oven. Sprinkle with sea salt. Allow the cake to cool in the pan.
• Before serving, run a knife in between the cake and the edge of the pan to make sure that it is not sticking before you remove the sides of the springform pan. Cut into wedges and serve with whipped cream if desired.

TOSCAKAKA / TOSCA CAKE (SWEDISH ALMOND CAKE)

Steps:

• For Cake:.
• Beat eggs, sugar and vanilla until light and fluffy.
• Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
• Stir in flour mixture alternately with cream, stir until well blended.
• Add melted butter or margarine, blend until smooth.
• Butter a pie plate and sprinkle with fine, dry breadcrumbs or flour; coat well. Spoon batter into 9" pie plate. Bake at 325 degrees for 30 minutes or until middle of cake is firm.
• For Almond Sugar Topping:.
• Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
• Remove from heat and stir briskly a few times.
• Spread top of cake very gently with Topping.
• Turn up heat to 375 degrees, return cake to oven and bake 5-10 minutes longer, with a cookie sheet under the pan to prevent the bottom of cake from getting overdone. bake cake until topping is brown and bubbly.

PECAN TORTE

Steps:

• In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.

PECAN TORTE

Steps:

• Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
• Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
• Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.