I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Norwegian Toscakake

photo 1-47

Courtesy of Pat Sinclair, Classic Scandinavian Baking

Pat says, “To Scandinavians, “tosca” means a layer of sliced almonds covered with a buttery caramel topping.  The tender sponge cake is leavened mostly by air beaten into the eggs and is typical of the type of cakes popular in Scandinavia.  Toasting the almonds brings out their nutty flavor and adds color to the topping.”

Print

Norwegian Toscakake

Ingredients

Scale

11/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, separated, room temperature

1/2 cup sugar

1/2 cup butter, melted and cooled

1 teaspoon Almond Extract

1 teaspoon Rain’s Choice pure Vanilla Extract

Topping

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 cup butter

2 tablespoons 2% milk

3/4 cup sliced almonds, toasted

1/2 teaspoon Almond Extract

Instructions

Heat the oven to 350 degrees F. Lightly grease or spray with nonstick cooking spray the bottom and sides of a 9-inch spring-form pan.

Combine the flour, baking powder and salt in a medium bowl.

Beat the whites in a mixer bowl with the whisk attachment until foamy. Gradually beat in the sugar and continue beating until stiff peaks form, about 5 minutes. Place in another bowl.

Whip the egg yolks in the mixer bowl with the whisk attachment until they are light and lemon colored, about 4 minutes. Fold the egg whites into the egg yolks, using a light touch.

Gently fold in the flour mixture in 4 batches. Fold in the butter and almond extract. Pour into the prepared spring-form pan.

Bake 22 to 25 minutes or until cake springs back when lightly touched in the center and begins to pull away from the sides of the pan. Remove from the oven. Heat broiler to high.

While the cake is baking, combine the sugar and flour for the topping in a small saucepan. Add the butter and milk and cook over low heat, stirring constantly, until thickened, 1 to 2 minutes. Stir in the almonds and almond and vanilla extracts.

Pour the topping over the cake and place under the broiler. Broil until the topping is brown, about 1 to 2 minutes.

Cool on a wire cooling rack 5 minutes. Run a metal spatula around the side of the pan to loosen. Remove the side of the pan. Cool completely.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Leave a Reply

Your email address will not be published.

Recipe rating

Related Posts

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”