Tosca Cake (Norwegian Toscakake) Recipe

Name: Tosca Cake (Norwegian Toscakake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 4 eggs; 1 1/4 cups sugar (300 ml); 1 1/4 cups all-purpose flour (300 ml); 2/3 cup butter (150 grams); Crusting; 2/3 cup almonds (100 grams); 1/2 cup sugar (100 grams); 3 tablespoons milk; 1 tablespoon all-purpose flour

Servings: persons

Cake
4 eggs
1 1/4 cups sugar (300 ml)
1 1/4 cups all-purpose flour (300 ml)
2/3 cup butter (150 grams)
Crusting
2/3 cup almonds (100 grams)
1/2 cup sugar (100 grams)
3 tablespoons milk
1 tablespoon all-purpose flour

1
Cake
2
Melt butter and set aside to cool. Whisk eggs and sugar until light yellow and fluffy. Add flour and the melted butter. Pour batter into a spring pan (line with baking paper) and bake at 330 degrees F/175 degrees C for about 45 minutes. Insert tooth pick or wooden skewer to make sure it's baked. Keep the cake in the spring pan.
3
Crusting:
4
Chop the almonds. Mix all the ingrediences in a pot and bring to boil. Spread the mixture over the baked cake. Put the cake back into the oven and continue baking, only using top heat, until it looks olden and nice.

1048

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cake, 4 eggs, 1 1/4 cups sugar (300 ml), 1 1/4 cups all-purpose flour (300 ml), and more.

Yes, Tosca Cake (Norwegian Toscakake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tosca Cake (Norwegian Toscakake)

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