Tosca cake

Cake with fine cream and chocolate glaze - An unforgettable sweet experience

If you are looking for a delicious dessert that will impress both family and friends, you have found the perfect recipe! This cake combines various textures and flavors, offering a unique culinary delight. Moreover, it is an easy-to-make dessert with a spectacular effect. Let's discover together how we can prepare this delicacy!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Ingredients

For the base:
- 8 egg whites
- 1/2 cup powdered sugar
- 6 tablespoons flour
- 60 g poppy seeds
- 40 g coconut
- 2 teaspoons baking powder
- 2 packets vanilla sugar
- a pinch of salt

For the cream:
- 8 egg yolks
- 200 g powdered sugar
- 4 tablespoons cornstarch
- 500 ml milk
- 150 g Rama margarine
- 1 packet vanilla sugar
- vanilla essence
- 250 g mascarpone

For the glaze and syrup:
- 200 g dark chocolate
- about 75 ml milk
- 200 g store-bought biscuits
- 1 cup syrup (4 tablespoons caramelized sugar extinguished with a cup of still water + a bottle of rum essence)
- decorative candies (chocolate and milk)

Step by step

1. Preparing the cream:
Start with the cream, which is essential for providing moisture and flavor to the cake. Mix the egg yolks with 100 g powdered sugar and vanilla essence using a mixer on medium speed. Continue mixing until the mixture doubles in volume and turns a light yellow. Add the cornstarch and gently mix to incorporate it.

2. Heating the milk:
In a saucepan, add the milk, the remaining sugar, and margarine. Place the saucepan over low heat, stirring constantly until the margarine completely melts. Then, pour the egg yolk mixture into the milk, stirring continuously to avoid lumps. Cook over low heat until the cream thickens, having a consistency similar to pudding.

3. Cooling the cream:
Once you have obtained the cream, cover it with plastic wrap, ensuring that the wrap touches the surface of the cream to prevent a crust from forming. Let it cool completely.

4. Preparing the mascarpone:
After the cream has cooled, mix the mascarpone in a separate bowl. Add the cooled cream, one tablespoon at a time, gently mixing until everything is homogenized. Place the cream in the refrigerator to firm up.

5. Baking the base:
Preheat the oven to 175°C. In another bowl, beat the egg whites with a pinch of salt until foamy. Add the two packets of vanilla sugar and 1/2 cup powdered sugar, continuing to mix until firm peaks form. Gently fold in the poppy seeds, coconut, and flour, starting with one tablespoon at a time, mixing gently with a spatula.

6. Baking:
Line a baking tray with parchment paper and pour the base mixture into the tray, leveling it evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Once done, remove the base from the tray and let it cool on a rack.

7. Preparing the syrup:
For the syrup, caramelize 4 tablespoons of sugar in a small saucepan. When the sugar turns golden, extinguish it with a cup of still water, stirring to dissolve the sugar. Let it simmer for a few minutes, then add the rum essence for extra flavor.

8. Assembling the cake:
After the base has cooled, spread a generous amount of cream over it. Soak the biscuits in the prepared syrup and place them evenly on top of the cream, forming an even layer.

9. The glaze:
For the glaze, melt the dark chocolate with 75 ml of milk over low heat, stirring constantly until smooth. Pour the glaze over the biscuits and sprinkle decorative chocolate candies for an attractive look.

10. Final cooling:
Leave the cake in the refrigerator until the next day, for it to set well. When you are ready to serve, slice and enjoy!

Useful tips

- Calorie information: This cake is a calorie-rich dessert due to the sugar, chocolate, and margarine. A serving contains about 350-400 calories, so it is best to enjoy it in moderation.

- Nutritional benefits: Poppy seeds are a good source of essential fatty acids and minerals, while coconut brings fiber and healthy fats. Mascarpone, although caloric, provides a creamy taste and rich texture.

- Possible variations: You can replace the poppy seeds with ground nuts or sesame seeds for a different texture. Additionally, the glaze can be made from white or milk chocolate, depending on preferences.

Frequently asked questions

1. Can I use another type of margarine?
Yes, you can also use butter instead of margarine for a richer taste.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and syrup. Also, choose chocolate with a higher cocoa percentage for the glaze.

3. Is it possible to use gluten-free biscuits?
Sure! There are gluten-free biscuit options available commercially that can be used.

Serving

This cake pairs wonderfully with a cup of coffee or aromatic tea. Additionally, vanilla ice cream or a berry sauce can make this dessert an even more special experience. Enjoy every bite and cherish the moments spent with loved ones!

Enjoy your meal!

 Ingredients: Base: 8 egg whites, 1/2 cup powdered sugar, 6 tablespoons flour, 60 g poppy seeds, 40 g coconut, 2 teaspoons baking powder, 2 packets vanilla sugar, a pinch of salt. Cream: 8 egg yolks, 200 g powdered sugar, 4 tablespoons starch, 500 ml milk, 150 g Rama margarine, 1 packet vanilla sugar, vanilla essence, 250 g mascarpone. Glaze and syrup: 200 g dark chocolate, about 75 ml milk, 200 g commercial biscuits, 1 cup syrup (4 tablespoons caramelized sugar dissolved in a cup of still water + 1 bottle of rum essence), decorative candies (chocolate and milk).

 Tags:  tuscany cake dessert desert cake eggs flour sugar mac coconut milk margarine mascarpone homemade cookies