Tosca cake is a Swedish almond cake with a caramelized almond topping baked onto it, and this version makes six small ones instead of a single large cake. With a soft, buttery base and a rich almond topping that caramelizes like a boss, this is the kind of treat that feels both homey and kinda fancy. Perfect for a weekend fika or a special dessert, these mini cakes are a great way to enjoy all the flavors of a traditional Tosca cake in a more personal serving size.
From my cookbook NORTH – Scandinavianish Cooking.
Tosca Cake: Six Mini Almond-Caramel Cakes
Total Time: 50 minutes
Yield: Makes 6 Mini Cakes
Description
With a soft, buttery base and a rich almond topping that caramelizes like a boss, this is the kind of treat that feels both homey and kinda fancy.
Ingredients
Units
For the Cake
- 1/2 cup (115g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 tbsp milk
For the Topping
- 1/4 cup (55g) unsalted butter
- 1/4 cup (55g) granulated sugar
- 2 tbsp (30 ml) heavy cream
- 1 tbsp all-purpose flour
- 1 cup (100g) sliced almonds
Instructions
- Preheat to 350°F (175°C). Butter and flour six mini tart pans (approx. 4 inches / 10 cm).
- In a large bowl, whisk eggs and sugar until pale and fluffy. Add melted butter and vanilla, mixing well. Sift in flour, salt, and baking powder, then fold in gently. Add milk and mix until smooth.
- Divide batter evenly among the tart pans.
- Bake for 12-15 minutes, or until the edges are set but the center is slightly underdone.
- In a small saucepan, melt butter over medium heat. Add sugar, cream, and flour, stirring constantly. Add sliced almonds and continue to stir until the mixture thickens slightly, about 2-3 minutes.
- Remove cakes from the oven, spoon the almond topping over each. Return to the oven and bake for another 10-12 minutes, until golden brown and the caramel is bubbling.
- Let the mini cakes cool in their pans for 10 minutes before transferring to a wire rack. Serve warm or at room temperature with a dusting of powdered sugar and a dollop of whipped cream.
Notes
Built for six mini tart pans about 4 inches (10 cm) across, so each one gets its own caramelized almond top.
The base comes out at 12 to 15 minutes with the edges set and the centre still slightly underdone. That is deliberate; the second bake finishes it.
The topping thickens in 2 to 3 minutes. Spoon it over and give the cakes another 10 to 12 minutes.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
Category: Recipes
Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 502
- Fat: 35 g
- Carbohydrates: 38 g
- Protein: 7 g
Frequently Asked Questions
Do I need mini tart pans?
This version makes six of them, about 4 inches (10 cm) across, which gives you an individual serving with its own caramelized almond top rather than a slice off a larger cake.
Why is the base deliberately underbaked before the topping goes on?
The cakes bake for 12 to 15 minutes until the edges are set but the center is still slightly underdone, then the almond topping is spooned over and they go back in for another 10 to 12. The second bake finishes the center while the topping caramelizes.
What is the tosca topping made of?
Butter, sugar, heavy cream and a spoon of flour cooked together with sliced almonds until it thickens, about 2 to 3 minutes. It sets into the caramel crust the cake is named for.
If You Liked This Recipe, You’ll Love These
- Banana Cake with Caramel Mousse
- Caramel Apple Cheesecake Trifle
- Caramel Apple Crumb Cake
- Caramel Covered Carrot Cake with a Popcorn-Praline Garnish
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