Tosca Cake

The Tosca cake with poppy seeds and fine vanilla cream is a quick, easy-to-make dessert that will add a touch of elegance to any table. With a fluffy base and decadent cream, this recipe is perfect for those moments when you want to impress without spending hours in the kitchen. Follow the steps below and enjoy a delicious cake that will delight the taste buds of your loved ones.

Total preparation time: 1 hour (including baking)
Number of servings: 8

Necessary ingredients:

For the base:
- 8 egg whites (make sure they are at room temperature)
- 200 g fine sugar
- 50 g coconut
- 100 g poppy seeds
- 4 tablespoons flour
- 2 teaspoons baking powder
- a pinch of salt

For the vanilla cream:
- 8 egg yolks
- 8 tablespoons sugar
- 1 packet vanilla pudding powder
- 300 ml milk
- 300 g butter (at room temperature)

For the glaze:
- 100 g milk chocolate
- 1 cube of butter
- 2 tablespoons brown sugar
- 3 tablespoons milk

For decoration:
- Plain biscuits

Preparation method:

1. Start by preparing the base. Preheat the oven to 180°C. In a large bowl, beat the egg whites with a pinch of salt until you get a firm foam. Gradually add the fine sugar and continue mixing until the foam becomes shiny and firm.

2. Gently fold in the coconut and poppy seeds into the egg white mixture using a spatula, making sure to use bottom-to-top movements. This technique will keep the air in the egg whites, resulting in a fluffy base.

3. Sift the flour and baking powder over the mixture, gently mixing until combined. This step is essential to avoid lumps.

4. Line a 34 x 20 cm baking tray with parchment paper and pour in the base mixture. Level the surface with a spatula and bake for 15-20 minutes, or until the base is golden and a toothpick inserted in the center comes out clean.

5. While the base is baking, you can prepare the vanilla cream. In another bowl, mix the egg yolks with the sugar and pudding powder. Gradually add the milk and transfer the mixture to a double boiler. Cook, stirring constantly, until the cream thickens.

6. Once the cream reaches the desired consistency, let it cool completely. After it has cooled, incorporate the butter at room temperature, mixing until smooth.

7. When the base has cooled completely, spread the cream evenly over it. Add a layer of plain biscuits, pressing gently to secure them.

8. For the glaze, in a small saucepan, combine the milk chocolate, butter cube, brown sugar, and milk. Cook the mixture over low heat, stirring constantly, until it thickens and becomes shiny. Spread the warm sauce over the cake.

9. Let the Tosca cake cool for a few hours (ideally overnight) to allow the flavors to blend perfectly. Once cooled, cut it into squares.

Serving suggestion: You can serve the Tosca cake alongside a scoop of freshly whipped cream or with vanilla ice cream for a delicious contrast between warm and cold.

Personalized version: If you want to give it a twist, you can add a few drops of almond essence to the vanilla cream or swap the plain biscuits for cocoa biscuits for a more intense flavor.

This simple and quick Tosca cake recipe will surely become your favorite! Enjoy every slice!

 Ingredients: For 8 people: Ingredients for the base: 8 egg whites, 200 g fine sugar, 50 g coconut, 100 g poppy seeds, 4 tablespoons flour, 2 teaspoons baking powder, a pinch of salt. For the cream: 8 egg yolks, 8 tablespoons sugar, 1 packet vanilla pudding powder, 300 ml milk, 300 g butter, simple biscuits, milk chocolate.

 Tags:  cream cake easter cakes cake recipes with pictures poppy seed cake