Tosca Cake
Tosca cake is a classic dessert, known for its fine texture and delicate aroma. This recipe adds a touch of originality by transforming the base into a vibrant shade of green, thanks to the use of green coconut. This cake is perfect for birthday parties, being easy to prepare and with a taste that will delight everyone. Let's begin our culinary journey!
Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 12-16
Ingredients
For the base:
- 8 egg whites
- 200 g sugar
- 100 g poppy seeds
- 50 g coconut (preferably green for a unique visual effect)
- 6 tablespoons flour
For the cream:
- 8 egg yolks
- 200 g sugar
- 300 ml milk
- 1 packet vanilla pudding
- 300 g butter (preferably at room temperature)
For the biscuit layer:
- 150 g biscuits (choose your preferred type, I used plain biscuits)
- 200 ml coffee (I made instant coffee, but you can use freshly brewed coffee)
For the glaze:
- 150 g dark chocolate
- 150 ml liquid cream
A bit of history
Tosca cake has its roots in a rich culinary tradition, originating from multi-layered desserts. Over time, it has been adapted in countless ways, each variation bringing something unique. This recipe with the green base is a perfect example of how innovation can occur without losing the essence of a classic dessert.
Step-by-step instructions
Step 1: Preparing the base
1. Beat the egg whites: In a clean bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat them until they become firm. When you lift the mixer blades, the egg whites should form stiff peaks.
2. Add the sugar: Gradually add the sugar, continuing to mix until you achieve a stiff, glossy meringue. This is the crucial stage to ensure an airy texture for the base.
3. Incorporate the dry ingredients: Add the poppy seeds and coconut (green or white, according to preference) to the egg whites. Gently fold with a spatula to avoid losing air in the mixture.
4. Add the flour: Sprinkle the flour, gently folding with the spatula until completely incorporated.
5. Bake the base: Pour the mixture into a baking pan lined with parchment paper (size 25x35 cm) and level it. Bake in a preheated oven at 180°C for 30-35 minutes, or until the surface turns golden. Do the toothpick test to check if the base is baked.
6. Cool the base: Once baked, let the base cool in the pan, then carefully remove the parchment paper.
Step 2: Preparing the cream
1. Beat the egg yolks: In a bowl, mix the egg yolks with the sugar until they lighten in color and double in volume.
2. Add the milk and pudding: Transfer the egg yolk mixture to a saucepan and add the milk and pudding powder. Mix well.
3. Heat the cream: Place the saucepan over medium heat and stir constantly to prevent sticking to the bottom. When the cream thickens and a film forms on the bottom, it is ready.
4. Cool the cream: Let the cream cool slightly, then gradually incorporate the beaten butter into the warm cream until it becomes smooth and fluffy.
5. Spread the cream: Evenly spread the cream over the cooled base.
Step 3: Preparing the biscuit layer
1. Prepare the coffee: If using instant coffee, prepare it according to the package instructions. Let it cool.
2. Soak the biscuits: Quickly dip the biscuits in the coffee, ensuring they do not get too soggy. Place them on top of the cream, covering the entire surface.
Step 4: Preparing the glaze
1. Melt the chocolate: In a heatproof bowl, melt the dark chocolate and liquid cream over a bain-marie, stirring constantly until you achieve a smooth mixture.
2. Glaze the cake: Pour the chocolate glaze over the biscuits, ensuring even coverage.
Step 5: Final cooling
1. Cool the cake: Let the cake chill in the refrigerator overnight to allow the flavors to meld perfectly.
2. Cut the cake: Use a sharp knife, which you will wipe before each cut, to achieve clean portions.
Tips and variations
- Ingredient variations: If you are not a fan of poppy seeds, you can replace them with more coconut or ground nuts. Experiment with different pudding flavors for an even more aromatic cream.
- Serve with: This cake pairs perfectly with green tea or a flavored coffee. Vanilla ice cream can add a touch of indulgence.
- Nutritional benefits: Coconut provides a good source of fiber and healthy fats, while poppy seeds offer important minerals such as calcium and magnesium.
Frequently asked questions
1. Can I use egg whites from a carton?
Yes, but make sure they are of good quality. Fresh egg whites give the best results in terms of texture.
2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream or use dark chocolate with a higher cocoa content for the glaze.
3. What is the secret to a perfect cream?
Stir constantly and avoid letting the cream boil too much to prevent curdling.
Try this Tosca cake recipe with a twist, and you will have a dessert that will quickly become a favorite. Enjoy every bite and savor the positive feedback from your loved ones!
Ingredients: for the base: 8 egg whites 200 g sugar 100 g poppy seeds 50 g coconut (mine was green) 6 tablespoons flour for the cream: 8 egg yolks 200 g sugar 300 ml milk 1 packet vanilla pudding 300 g butter for the biscuit base 150 g biscuits 200 ml coffee (I used instant coffee) for the glaze: 150 g dark chocolate 150 ml liquid cream
