Ah, the sweet allure of caramel—it’s like a warm hug on a cold day, isn’t it? This almond cake, drenched in luscious caramel, is something akin to finding a forgotten treasure in your pantry. Speaking of treasures, have you ever stumbled upon an old family recipe? This cake delivers that same nostalgic joy, with a crunch that might just transport you back to holidays spent in cozy kitchens.
Steps
- Preheat your oven to 335°F (170°C). Prepare a 9-inch springform pan by greasing it with butter, lining the base with parchment paper, and buttering the parchment.
- Using a stand mixer with a paddle attachment, beat together the butter, sugar, and dulce de leche on high speed until the mixture becomes pale and fluffy. Incorporate the eggs and vanilla extract, blending on high until creamy, then gently mix in the milk (the mixture might appear curdled, which is normal).
- In a separate bowl, whisk together the flour, almond flour, baking powder, and salt. Sift this dry mixture over the wet batter and fold gently until combined. Pour the batter into the prepared pan, smoothing the top, and bake for 30-35 minutes until the sides are set but the center remains slightly underdone.
- While the cake is baking, prepare the caramel sauce. In a light-colored, heavy-bottomed saucepan, heat sugar and water over medium-high heat, whisking until sugar dissolves. Allow it to boil without stirring until it reaches a dark amber color, occasionally swirling the pan.
- Once the caramel reaches the desired color, add the butter and whisk until melted, then remove from heat. Carefully pour in the cream and whisk vigorously with a long-handled whisk as it bubbles. Whisk until smooth, then transfer to a bowl to prevent further cooking.
- After 35 minutes, remove the cake from the oven and poke holes all over with a chopstick. Slowly pour the prepared caramel sauce over the cake, reserving a few tablespoons for serving, and sprinkle with almonds. Return to the oven and bake for an additional 10 minutes until fully cooked.
- Remove the cake from the oven and let it stand for 10 minutes. Run a knife around the edges to loosen it, then remove the springform pan ring. Sprinkle with sea salt flakes and serve warm, or allow to cool completely and store in an airtight container.
Ingredients
- Butter, for greasing the pan
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup dulce de leche
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- Sliced almonds
- Sea salt flakes
FAQ
- What is Toscakaka Torte?
- Toscakaka Torte is a Swedish dessert also known as Caramel Soaked Almond Cake. It features a soft, dense cake infused with caramel sauce and topped with a generous amount of almonds, making it an ideal choice for celebrations.
- How is the caramel sauce made for this cake?
- The caramel sauce is created by heating sugar and water in a saucepan until it reaches a dark amber color. Butter is then added and whisked until melted, followed by cream, which will cause the mixture to bubble vigorously. This is then whisked until smooth before being poured over the cake.
- What makes this cake different from other cakes?
- Unlike many traditional cakes, this one is a single-layer cake without frosting. It stands out due to its combination of a tender crumb, rich caramel flavor, and the delightful texture contrast from the almonds.
- Can this cake be prepared in advance?
- Yes, the cake can be made ahead of time. Once fully cooled, it can be stored in an airtight container. It can be served either warm or at room temperature, depending on your preference.
- Who is the creator of this recipe?
- The recipe for the Caramel Soaked Almond Cake comes from Tatyana Nesteruk’s cookbook, “The European Cake Cookbook.” Tatyana is known for her blog, Tatyana’s Everyday Food, and her popular YouTube channel featuring dessert recipes.
Tips
- When preparing the caramel sauce, use a saucepan with a light-colored bottom to easily monitor the color change, which is crucial for achieving the perfect caramel.
- If you’re using a gas stove, be mindful of hot spots that can cause uneven cooking. A quick whisk can help if one side starts to darken faster.
- To ensure the cake absorbs the caramel sauce fully, pierce it evenly with a chopstick before pouring the sauce, allowing it to penetrate the cake thoroughly.
- For an extra touch, reserve a few tablespoons of the caramel sauce for a final drizzle before serving, and sprinkle sea salt flakes for an added flavor boost.
Equipment
- 9-inch Springform Pan
- Electric Stand Mixer with Paddle Attachment
- Heavy-bottomed 2-quart Saucepan
- Long-handled Whisk
- Parchment Paper
- Wet Pastry Brush
