📝 About This Recipe
Toscakaka is a true crown jewel of the Swedish 'fika' tradition, blending a light, buttery sponge with a decadent, shatteringly crisp almond caramel topping. Originating in the early 20th century, this cake is beloved for its sophisticated contrast between the soft, vanilla-scented crumb and the salty-sweet crunch of toasted flaked almonds. It is an elegant yet rustic masterpiece that transforms simple pantry staples into a gold-standard Scandinavian treat.
🥗 Ingredients
For the Sponge Base
- 3 large Eggs (at room temperature)
- 150 grams Granulated Sugar (approx. 3/4 cup)
- 150 grams All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt (fine sea salt)
- 100 grams Unsalted Butter (melted and slightly cooled)
- 50 milliliters Whole Milk (or heavy cream)
- 1 teaspoon Vanilla Extract (or 1/2 tsp vanilla bean paste)
For the Tosca (Almond Caramel) Topping
- 100 grams Flaked Almonds (sliced/blanched)
- 100 grams Unsalted Butter
- 100 grams Granulated Sugar
- 2 tablespoons Whole Milk
- 2 tablespoons All-Purpose Flour (acts as a binder for the caramel)
- 1/4 teaspoon Sea Salt (flaky salt preferred)
👨🍳 Instructions
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1
Preheat your oven to 175°C (350°F). Grease a 23cm (9-inch) springform pan with butter and lightly dust with breadcrumbs or flour, tapping out the excess.
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2
In a small saucepan, melt the 100g of butter for the sponge. Once melted, stir in the milk and vanilla extract. Set aside to cool slightly.
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3
In a large mixing bowl or the bowl of a stand mixer, beat the eggs and 150g sugar on high speed for about 5 minutes until the mixture is thick, pale, and tripled in volume (ribbon stage).
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4
Whisk together the sifted flour, baking powder, and salt in a separate small bowl.
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5
Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the air you've whipped in.
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6
Slowly pour the butter and milk mixture down the side of the bowl and fold until the batter is smooth and homogeneous.
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7
Pour the batter into the prepared pan and bake in the center of the oven for 20-25 minutes. The cake should be set but not fully browned, as it will go back in later.
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8
While the cake is baking, prepare the Tosca topping. In a medium saucepan, combine the butter, sugar, milk, and flour for the topping.
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9
Heat over medium heat, stirring constantly, until the mixture thickens and begins to simmer. Let it bubble gently for 1-2 minutes until it looks like a thick syrup.
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10
Stir in the flaked almonds and the sea salt, ensuring all almonds are coated in the caramel. Remove from heat.
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11
Once the cake has baked for 25 minutes, remove it from the oven. Increase the oven temperature to 200°C (400°F).
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12
Carefully dollop the almond caramel mixture over the top of the par-baked cake, spreading it gently to the edges with a spatula.
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13
Return the cake to the oven and bake for another 10-15 minutes, or until the topping is a deep golden brown and bubbling vigorously.
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14
Remove from the oven and allow the cake to cool completely in the pan. The caramel topping will harden into a crisp shell as it cools.
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15
Run a thin knife around the edge of the pan before releasing the springform. Slice and serve.
💡 Chef's Tips
Ensure your eggs are at room temperature to achieve maximum volume during whipping; this is the secret to a light sponge. Don't over-mix the batter after adding the flour, or the cake will become tough rather than tender. When making the topping, don't let the caramel get too dark on the stove, as it will continue to cook and darken significantly in the oven. If the almonds start browning too quickly during the second bake, tent the pan loosely with foil. Using breadcrumbs instead of flour to coat the pan adds an authentic Swedish texture to the sides of the cake.
🍽️ Serving Suggestions
Serve a thick slice with a dollop of lightly sweetened whipped cream or crème fraîche. Pair with a strong cup of black Swedish coffee (Gevalia or Arvid Nordquist) to balance the sweetness. A side of fresh tart raspberries or lingonberries cuts through the rich caramel beautifully. Enjoy slightly warm for a gooey experience, or at room temperature for a crispier almond crust. This cake stores exceptionally well and tastes even better the next day when the flavors have melded.