What does «utvasket» butter mean?

Butter washed free of salt, i.e. unsalted butter.

When is the glaze added?

When the cake is nearly baked, while the glaze is boiling hot.

Tosca cake

A cake of whisked eggs and sugar, flour, baking powder and melted butter, baked and covered with a boiling almond glaze of butter, sugar, almonds, flour and milk. From Erken's Stor kokebok (1949), p. 595.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 595 (falt i det fri)

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About the dish

The recipe stands in the dessert chapter of the 1949 edition; its glaze is what later gave the cake the name Tosca.

How to make it

1
Whisk the eggs
Whisk the eggs and sugar for 15 minutes.
2
Add flour and butter
Add the flour and baking powder, and finally the butter.
3
Bake the cake
Pour the batter into a greased and dusted tin and bake at an even heat (about 175 °C (345 °F)).
4
Make the glaze
Chop the almonds and cook all the glaze ingredients in a saucepan until thickened.
5
Glaze and finish
When the cake is nearly baked, spread the boiling glaze over it and leave it in the oven until lightly golden.

Changes from the original

Quantities are unchanged; ¾ tablespoon is given as 0.75 tbsp. «Even heat» is read as about 175 °C (345 °F). The baking time is not stated in the original.

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Frequently asked questions

What does «utvasket» butter mean?: Butter washed free of salt, i.e. unsalted butter.
When is the glaze added?: When the cake is nearly baked, while the glaze is boiling hot.

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