Toscake Tårta is a classic Swedish cake made with layers of fluffy sponge cake, topped with a delicious almond and butter topping. The cake is light, moist, and beautifully sweet, with the crunchy, nutty topping adding a wonderful contrast to the soft sponge. It’s perfect for celebrations, coffee breaks, or whenever you’re in the mood for a Scandinavian treat.
Here’s a traditional recipe for Toscake Tårta:
Ingredients:
For the Sponge Cake:
- 4 large eggs
- 1 cup (200g) sugar
- 1 tsp vanilla sugar (or 1 tsp vanilla extract)
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 cup (115g) unsalted butter, melted
- 2 tbsp milk
For the Topping:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) sugar
- 2 tbsp heavy cream
- 1/2 cup (50g) sliced almonds
- 1 tbsp all-purpose flour
Instructions:
1. Prepare the Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large bowl, whisk the eggs, sugar, and vanilla sugar until pale and fluffy (about 3-5 minutes with an electric mixer).
- In a separate bowl, sift the flour and baking powder together.
- Gently fold the dry ingredients into the egg mixture, alternating with the melted butter and milk. Be careful not to deflate the batter.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely in the pan before removing.
2. Prepare the Topping:
- In a saucepan over medium heat, melt the butter, sugar, and heavy cream. Stir occasionally until the sugar has dissolved, and the mixture begins to bubble slightly.
- Add the sliced almonds and flour to the mixture, stirring to combine.
- Simmer for another 1-2 minutes until the topping thickens slightly, then remove from heat.
3. Assemble the Cake:
- Once the sponge cake has cooled, place it on a serving platter.
- Pour the almond topping mixture evenly over the top of the cake, spreading it out with a spatula to cover the entire surface.
4. Bake the Topped Cake:
- Place the cake back into the oven and bake at 350°F (175°C) for 10-15 minutes, or until the almond topping is golden and bubbling.
5. Cool and Serve:
- Let the cake cool completely before slicing. This cake is best enjoyed with a cup of coffee or tea.
Tips:
- Storage: Toscake Tårta keeps well for a few days at room temperature, stored in an airtight container. You can also refrigerate it for a longer shelf life, but allow it to come to room temperature before serving for the best texture.
- Decoration: You can dust the cake with powdered sugar or drizzle it with a bit of chocolate for extra flair, though traditionally, it’s left as is, with the almond topping as the star.
Toscake Tårta is a true Swedish classic, loved for its delicate sponge and rich, crunchy almond topping. It’s a delightful cake that’s perfect for any occasion! Enjoy!