Cherry Toscaka; Swedish caramelized almond cake

Cherry Toscaka;  Swedish caramelized almond cake

We stay in Sweden to taste a delicious cake, the toscakaka. I think I’m nostalgic for our last trip to Sweden. So, after the Hasselback potatoes, we move on to dessert.
We don’t just eat kanelbullar in Sweden. Though? In truth, during our stay, we didn’t really try to taste anything else. I have to say it’s so good. I definitely should have looked a little more to taste this toscakaka on the spot.
So, it’s at home that I do it again.

The toscakaka is actually a very old recipe from the blog. I had promised myself to do it again as soon as there were cherries. It’s done, and it’s so good that it would have been a shame to miss it. Already, without cherries, the toscakaka is excellent. Many of you have tested it and loved it.
With cherries, it’s the level still above. We obtain a soft and slightly moist cake, well flavored under its caramelized almond crust. A delight.
At the moment, my thing is to put a little tonka bean everywhere, replacing the vanilla which has become much too expensive. I really like this little taste it brings to a dessert. It goes wonderfully with almond and cherry. You don’t need to put a lot.

Cherry Toscaka:

125g sugar
75g soft butter
3 eggs
75ml milk fermented
tonka bean
150g flour
1 tsp baking powder

1 bowl of cherries

Preheat the oven to 170°C.

Whisk the soft butter and sugar until fluffy.
Add the eggs one by one while continuing to whip.

Add the fermented milk and a little grated tonka bean.
Add flour and yeast. To mix together briefly.

Pour this mixture into a 22 cm round mold.

arrange the cherries in the dough.

Bake for approximately 25 minutes.

Cherry Toscaka;  Swedish caramelized almond cake

120g slivered almonds
100g butter
100g sugar
50ml milk
1 pinch of salt

Meanwhile, put the almonds in a pan and brown them over low heat for a few minutes. Do not let them burn.

Add butter, sugar, milk, vanilla extract and salt.
Put on high heat and cook for a few minutes.

Take the cake out of the oven.
Raise the oven temperature to 200°C.

Pour the contents of the pan over the cake and spread evenly.
Put back in the oven for about 15 minutes. The almonds should caramelize without burning.

Let cool before unmolding.

Cherry Toscaka;  Swedish caramelized almond cake

To finish: if you don’t have fermented milk, you can simply add a little lemon juice to some milk and let it sit for a while.

Of course, you can use vanilla instead of tonka bean.

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