Raspberry Tosca Cake - Hallonkaka med toscatäcke

RASPBERRY TOSCA CAKE

Hallonkaka med toscatäcke

35 squares

7 oz butter

5 eggs

1.6 cups sugar

2.4 cups flour

3 teaspoons baking powder

½ tablespoon real vanilla powder

0.8 cup heavy cream

9.7 oz frozen raspberries

Tosca:

7 oz flaked almonds

1.7 oz roughly chopped almonds

4 tablespoons flour

1.2 cup sugar

6.2 oz butter

0.8 cup heavy cream

For serving:

whipped cream (optional)

Preheat oven to 392F. 

Melt the butter in a saucepan. Beat eggs and sugar until white and fluffy in a larger bowl. Mix flour, baking powder and vanilla powder in another bowl. Gently stir the flour mixture into the egg batter together with melted butter and unwhipped cream.

Grease a baking paper and put in a roasting pan, approx 12 x 16 inches. Pour the batter in the pan and sprinkle with frozen raspberries. Bake in the middle of the oven for 25 to 30 minutes until the cake feels dry when tested. Take out the cake and increase the heat to 482F.

Tosca:

Mix flaked almonds, ground almonds, flour, sugar, butter and cream in a saucepan and slowly simmer to a syrupy liquid. Spread it out on top of the baked cake. Put back in the oven and continue baking for 5 to 10 minutes until nice and golden.

Allow to cool, then cut into squares the size you want. Serve with a dab of whipped cream.

Enjoy!

Bella