Tosca Kage

December 14, 2015

Tosca Kage

 

 

Growing up this was a favorite for Sunday coffee in the winter.  Coffee and cake is a traditional aspect of hygge, the Danish concept of living beautifully.  As kids we had hot cocoa with real whipped cream instead of coffee.  

 

I found this recipe in my others old recipe box and tried it out on my parents and sister for the third Sunday in advent this year. It's excellent, although my sister and I both remember it being a denser moister cake.  We think the recipe we are remembering is our Aunt's but no one is sure where that recipe went.

 

The original recipe was in the Reporter Dispatch from White Plains, dated February 17, 1971.

 

 

 

The recipe calls for a skillet, but I used a pie dish.  The recipe also says to butter the dish and coat in fine bread crumbs but I used flour instead of bread crumbs.  Still used butter.

 

Cake

 

Ingredients for cake

 

2 eggs

1/2 cup granulated sugar

1/2 cup caster sugar (original recipe called for 1 cup granulated)

1 teaspoon vanilla

1 cup flour

1-1 1/2 teaspoon baking powder

Pinch of sea salt (recipe called for 1/4 teaspoon salt)

1/4 cup milk

1/2 cup melted butter.

 

Prepare dish with butter and flour

 

Beat eggs sugar and vanilla.

 

Blend flour, baking powder and salt.

 

Stir flour into eggs, alternating with milk, beginning and ending with the flour.

 

Beat in melted butter

 

Pour into dish and bake at 325 until done, about 30 minutes.

 

While cake is baking make topping.

 

 

 

 

Topping

 

Ingredients for topping

 

1 cup sliced almonds.

6 tablespoons caster sugar

6 tablespoons granulated sugar (recipe called for only granulated sugar)

4 tablespoons heavy cream

4 tablespoons flour

3 tablespoons butter (recipe did not call for)

 

Note: I quadrupled the topping recipe which is why it's weird.  Eventually will convert to cups!  The quadrupled amount was the right amount, imo.  Can't even imagine a skimpy topping like the recipe called for!

 

Heat all the above ingredients to boiling on stove. 

 

Remove cake from oven and spread topping over cake.

 

Return to oven and use broiler until the topping is bubbling.  You should have a cookie sheet under the cake to catch drippings.

 

Remove and let partially cool, tastes great warm but I like it after it's sat for a little bit, I feel like flavors get richer and the cake is definitely easier to cut!

 

 

 

 

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