Saturday, November 5, 2011

Tosca Cake - Torta de Tosca

Esteban and I at Maroubra Beach!
As a little girl, I used to love our special outings to Maroubra beach, the zoo or a walk around the harbour with my mum, dad and brother.  Rather than buying food from icky over priced fast food places, mum would have a special pack filled with such delights as chicken schnitzel sandwiches, thermos of coffee, apple juice and yummy cake for a treat!  The Tosca cake was one of those cakes that was easy to make and pack and...eat!





Tosca Cake












  • 2 eggs
  • 1/4 cup sugar
  • 60g butter
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 cup plain flour
  • 2 teaspoons baking powder
  • 1/4 cup dry crumbs


Topping:

  • 60g butter
  • 1/4 cup sugar
  • 1 tablespoon plain flour
  • 2 teaspoons milk
  • 90g blanched, slivered almonds

For the base of the cake, beat eggs and sugar together until thick and creamy.  Melt butter, then stir in milk and vanilla.  Add to egg mixture and beat in thoroughly.  Sift flour and baking powder together and stir into mixture.

Sprinkle breadcrumbs into a greased, 23cm springform tin, shake off excess and turn mixture into prepared tin.  Bake in a moderate oven for 25mins.  

Meanwhile prepare the topping.  Melt butter in a saucepan and stir in sugar, flour and milk.  Add almonds and stir until mixture is hot but not boiling.  Remove cake from the oven after 25mins and spread topping evenly over the cake.  Return to the oven for 10mins or until top is golden and cake is cooked when tested with a  skewer. 

Cool on a wire rack before removing side of springform tin.  Then grab a spoon and delight in the tastiness!

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel!

Cocinar, comer y ser feliz!
Leticia

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