Swedish Tosca Cake with Caramelized Almond Topping

What you need

• 100 g (3.5 oz) butter, melted and slightly cooled, plus extra for the pan
• 3 large eggs
• 140 g (3/4 cup) granulated sugar, for the cake
• 150 g (1 1/4 cups) all-purpose flour
• 75 g (5 tbsp) butter, for the topping
• 50 g (1/4 cup) granulated sugar, for the topping
• 1 tbsp all-purpose flour, for the topping
• 1 tbsp whole milk
• 100 g (1 cup) sliced almonds

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Butter a 24 cm (9 1/2 in) springform pan well.

2. 2

   Whisk the eggs and the cake sugar for about 5 min, until thick, pale and fluffy.

3. 3

   Stir in the melted butter, then fold in the cake flour gently until smooth.

4. 4

   Pour the batter into the pan and bake for 20 min, until just set.

5. 5

   While the cake bakes, put the topping butter, topping sugar, 1 tbsp flour, milk and almonds in a small pan.

6. 6

   Warm over low heat, stirring, until the butter melts and the sugar dissolves. Do not let it boil, or the butter separates.

7. 7

   Spread the topping evenly over the hot cake.

8. 8

   Bake for another 15-20 min, until the topping is light golden brown.

9. 9

   Leave the cake in the pan for 10 min, then lift it onto a rack to cool.

Imported from tine.no. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.