Toscakaka - Swedish almond cake

Toscakaka , a Swedish almond cake is a  light vanilla sponge cake topped with a caramel almond layer . A light and fluffy cake is transformed to such delicious dessert  with a delicious and addictive praline kind of topping.

               

        

Ingredients

All purpose flour                 1& 1/4 cup

Sugar                                     3/4 cup

Baking powder                    1 tsp

Eggs                                        3

Butter                                     75 gm

Vanilla extract                     1 tsp

Milk                                        1/4 cup

Vinegar                                 1 tsp

For topping

Flaked almonds                      1/2 cup

Butter                                       1/4 cup

Brown sugar                          1/4 cup

Milk                                           50 ml

Instant coffee                          1/4 tsp

Almond powder                      1 tbsp

                         

Boil milk , sugar, butter and coffee. Boil it for few minutes and add powdered almond. Cook until it thickens. Add 1/2 cup almond flakes. 

Method

• Preheat oven to 160° C.
• Prepare a 9" round tin by greasing and lining it with parchment paper.
• Melt butter and let it come to room temperature.
• Add vinegar to milk .
• Beat eggs and sugar for 6-7 minutes until it's  light n fluffy  and reach the ribbon stage.
• Sift flour , baking powder over it  and  add  milk- vinegar mixture and vanilla extract.
• Mix well and finally , pour melted butter and fold in.
• Add 2-3 tbsp milk if you find the batter too thick.
• Pour the batter in prepared tin and tap the tin on counter to remove air bubbles.
• Bake for 25 -30 minutes until done.
• Pour the topping on cake and spread evenly.
• Bake it  for 7-8 minutes at 180 °C.