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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. 1

    Whisk the eggs

    Whisk the eggs and sugar for 15 minutes.

  2. 2

    Add flour and butter

    Add the flour and baking powder, and finally the butter.

  3. 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. 4

    Make the glaze

    Chop the almonds and cook all the glaze ingredients in a saucepan until thickened.

  5. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 595)~72% of the text changedremovedadded
2 stk egg. egg 150 g sukker. gr. sukker 75 g gr. smeltet smør (smeltet, utvasket (saltfritt)). (utvasket) 140 g hvetemel. 0,5 ts bakepulver. gr. hvetemel ½ teskje bakepulver Glasur: 50 g gr. smør (til glasuren). 50 g gr. sukker (til glasuren). 50 g gr. mandler (hakkede, til glasuren). 0,75 ss ¾ spiseskje hvetemel (til glasuren). 2 ss spiseskjeer melk (til glasuren). Pisk egg og sukker i 15 minutter.. Tilsett min., tilsett melet og bakepulveret, og bakepulver, til slutt smøret.. Hell røren smør. Has i en smurt og strødd form og stek form, stekes ved jevn varme (ca. 175 °C).. Hakk mandlene varme, og kok alle glasuringrediensene i en kasserolle til det tykner.. Når når kaken er nesten stekt, smør has den kokende glasuren over glasur på. Til denne hakkes mandlene, og la alt blandes i en kasserolle, koker til det tykner; smøres over kaken stå og står i ovnen til den er svakt lysebrun.

Note on Modernised

Mengdene er uendret; ¾ spiseskje er skrevet 0,75 ss. «Jevn varme» er tolket som ca. 175 °C. Steketiden er ikke oppgitt i originalen.

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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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