Raspberry Tosca - Hallontosca

RASPBERRY TOSCA

Hallontosca

1 cake, 8 to 10 pieces

3½ oz butter

2 eggs

0.8 cup sugar

0.8 cup flour

1 teaspoon baking powder

2 tablespoons regular milk

3½ oz frozen raspberries

Tosca:

2.6 oz butter or margarine

0.3 cup sugar

2 tablespoons flour

2 tablespoons regular milk

2.6 oz flaked almonds

Decoration:

powdered sugar

raspberries

Preheat oven to 347F.

Half-thaw the berries. Melt the butter and add milk. Allow to cool. Beat eggs and sugar until light and fluffy. Mix flour with baking powder and stir this in alternating with butter. Pour in a well-greased and floured springform pan and divide the raspberries over the surface. Bake in the lower part of the oven for about 30 minutes.

Meanwhile, make the tosca. Mix all ingredients in a saucepan and heat, while stirring gently, until all is well blended and thickened. Spread this icing over the cake, put it back in the oven and bake for another 12 to 15 minutes or until nicely colored.

Sift with powdered sugar and decorate with raspberries.

Enjoy!

Bella