Tosca Cake

Tosca Cake with Poppy and Cream – The Perfect Delight for Any Occasion

Looking for a dessert that combines the intense flavors of poppy seeds with a fine and decadent cream? The Tosca Cake with poppy and cream is the ideal choice! This homemade cake recipe not only satisfies your sweet tooth but is also a jewel on dessert platters, perfect for anniversaries or gatherings with friends. Get ready to impress with a dessert that has a rich history and will bring smiles to your faces!

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

Ingredients

For the Base:
- 8 egg whites
- 100 g poppy seeds (preferably ground)
- 50 g coconut
- 160 g powdered sugar
- 4 tablespoons flour
- 1 teaspoon baking powder

For the Cream:
- 8 egg yolks
- 160 g powdered sugar
- 700 ml milk
- 100 g starch
- 225 g butter
- 1 vanilla bean (or vanilla essence)

For Decoration:
- 25 Petit Beurre biscuits
- A small cup of sweetened espresso
- 200 g chocolate
- 100 ml liquid cream
- 50 g butter

Step-by-Step Preparation

Step 1: Preparing the Base
1. Start by preheating the oven to 180 degrees Celsius (medium heat for electric oven).
2. Separate the egg whites from the yolks. Use a clean, dry bowl to beat the egg whites until they form a firm foam.
3. Gradually add the powdered sugar while continuing to beat until you achieve a shiny, stiff meringue. This is an important moment, as well-beaten meringue will give the cake an airy texture.
4. Carefully fold in the ground poppy seeds and coconut, mixing from the bottom up to avoid losing air in the mixture.
5. Sift the flour together with the baking powder and add them to the mixture, continuing to mix gently.
6. Line a baking tray of approximately 20/35 cm with parchment paper (or a non-stick dish, such as those from Delimano) and pour in the base mixture. Level it evenly and bake for about 25 minutes, until golden and well baked.

Step 2: Preparing the Cream
1. Meanwhile, prepare the cream. In a bowl, mix the egg yolks with the powdered sugar until you get a creamy mixture.
2. From the 700 ml of milk, take 200 ml and mix it with the starch, adding one teaspoon at a time to incorporate it well.
3. Put the remaining milk in a thick-walled pot, adding the seeds from the vanilla bean (or vanilla essence) and the bean itself. Bring the milk to a boil, then remove the vanilla bean.
4. Add the milk-starch mixture to the boiling milk, stirring continuously until the cream thickens and becomes similar to pudding.
5. Once the cream has thickened, incorporate the egg yolks mixed with sugar. Mix well and let the cream cool. Cover the pudding with plastic wrap to prevent a skin from forming.

Step 3: Assembling the Cake
1. After the base has cooled, spread the cream evenly over its surface.
2. Place the Petit Beurre biscuits on top, drizzling them with the espresso coffee, so they soften a bit and absorb the coffee flavor.
3. Refrigerate the cake to allow the biscuits to absorb moisture and flavor.

Step 4: Preparing the Decoration
1. For the glaze, melt the chocolate in a bain-marie. When it becomes fluid, add the butter and liquid cream, mixing until perfectly combined.
2. Pour the chocolate glaze over the cooled cake, ensuring it spreads evenly.
3. Using a kitchen comb, you can create decorative stripes on the surface of the chocolate. If desired, decorate with chocolate candies for a festive look.

Chef's Tip
For an even more intense flavor, you can add a few drops of almond essence to the vanilla cream. Also, make sure all ingredients are at room temperature before starting the preparation to achieve a uniform texture.

Nutrition and Benefits
This cake is a good source of protein due to the eggs and butter content, while the poppy seeds contribute essential fatty acids and minerals. A serving of Tosca cake contains approximately 400-450 calories, but it is definitely worth every bite!

Frequently Asked Questions
1. Can I replace the poppy seeds with another ingredient?
Yes, you can experiment with ground nuts or even cocoa to achieve a different base.

2. How can I make the cake less sweet?
You can reduce the sugar amount in the cream by 20-30% without significantly affecting the texture.

3. How do I store the cake?
The Tosca cake keeps well in the refrigerator for 3-4 days, in an airtight container to prevent drying.

Serving and Pairings
The Tosca cake pairs wonderfully with a cup of coffee or a fragrant herbal tea. You can serve it plain or with a dollop of whipped cream on top for an extra creamy touch!

Now that you have all the necessary information, all that’s left is to get cooking! Every bite of the Tosca cake will be an explosion of flavors and textures, and your loved ones will be impressed by your culinary skills. Enjoy!

 Ingredients: For the Base: 8 egg whites, 100g poppy seeds, 50g coconut, 160g powdered sugar, 4 tablespoons of flour, 1 teaspoon baking powder. For the Cream: 8 egg yolks, 160g powdered sugar, 700ml milk, 100g starch, 225g butter, one vanilla bean / vanilla essence. For Decoration: 25 Petit Beurre biscuits, one cup of sweetened espresso coffee, 200g chocolate, 100ml liquid cream, 50g butter.

 Tags:  homemade cake cream cake poppy seed cake recipes in pictures