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Tosca cake dessert


Wheat: Whisk the egg whites, then add the sugar gradually, until the foam becomes shiny like meringue. Add the poppy seeds and coconut and mix, then sift over the composition flour mixed with baking powder and incorporate easily. Wallpaper the tray with baking paper, pour the composition and put in the oven over low heat until slightly browned.

Cream: Mix the yolks together with 9 tablespoons of sugar until slightly white, then add the starch. Continue mixing and add the cold milk little by little. Mix a little more, then put on low heat and mix until the cream thickens. Let it cool. The butter, margarine and the 3 tablespoons of sugar are mixed together with the vanilla essence and we add little by little the cooled cream until we incorporate it all.

Syrup: Caramelize the sugar, then add water and allow to cool, stirring occasionally to melt the caramel. After it has melted, add the brandy.

Glaze: Finely chop the chocolate over low heat with the whipped cream and butter and mix until the chocolate melts. Set aside until it reaches the consistency of a cream.

Assembly: Countertop, cream, syrupy biscuits, icing. Let it cool, then cut it and serve it with great appetite!


Tosca cake. Easy and quick recipe.

Tosca cake has a delicious taste and is quite easy to cook. You don't have to spend hours in the kitchen to prepare a tasty dessert. Try this recipe and get a delicious cake.

Countertop ingredients:

  • 9 egg whites, 9 tablespoons sugar
  • 3 tablespoons wheat flour, 150 g poppy seeds
  • 1 sachet of baking powder

Ingredients for the filling:

Ingredients for the glaze:

Method of preparation:

Preheat the oven to 200 degrees. Beat the egg whites, then add the sugar and mix until you get a firm meringue. Add wheat flour, poppy seeds and baking powder. Divide the dough obtained into 3 equal parts.

Pour some of the dough into a rectangular tray (20 x 30 cm) lined with baking paper. Bake the dough for 10-12 minutes. Repeat the procedure to bake the other two parts of the dough.

To prepare the filling, mix the yolks with the sugar, flour and 100 ml of cold milk. Bring the remaining milk to a boil.

Add the yolk mixture to the boiling milk. Stir until you get a thick cream. Take the cream off the heat and cover it with foil. Let the cream cool.

Beat the butter, then add the cooled cream. Mix everything very well.

Pour half of the cream obtained over the first baked and cooled top. Add the second top and cover with the remaining cream. Level nicely and add the last top.

Prepare the glaze. Break the chocolate into pieces and pour the sunflower oil over it. Melt the chocolate in a bain-marie or in the microwave.

Pour the icing over the top. Refrigerate the cake for a few hours. It would be good to leave it in the fridge overnight. The next day you can cut it and serve it with your loved ones. Good appetite and increase cooking!


Our readers have tried the recipe!


Tosca cake. Easy and quick recipe.

Tosca cake has a delicious taste and is quite easy to cook. You don't have to spend hours in the kitchen to prepare a tasty dessert. Try this recipe and get a delicious cake.

Countertop ingredients:

  • 9 egg whites, 9 tablespoons sugar
  • 3 tablespoons wheat flour, 150 g poppy seeds
  • 1 sachet of baking powder

Ingredients for the filling:

Ingredients for the glaze:

Method of preparation:

Preheat the oven to 200 degrees. Beat the egg whites, then add the sugar and mix until you get a firm meringue. Add wheat flour, poppy seeds and baking powder. Divide the dough obtained into 3 equal parts.

Pour some of the dough into a rectangular tray (20 x 30 cm) lined with baking paper. Bake the dough for 10-12 minutes. Repeat the procedure to bake the other two parts of the dough.

To prepare the filling, mix the yolks with the sugar, flour and 100 ml of cold milk. Bring the remaining milk to a boil.

Add the yolk mixture to the boiling milk. Stir until you get a thick cream. Take the cream off the heat and cover it with foil. Let the cream cool.

Beat the butter, then add the cooled cream. Mix everything very well.

Pour half of the cream obtained over the first baked and cooled top. Add the second top and cover with the remaining cream. Level nicely and add the last top.

Prepare the glaze. Break the chocolate into pieces and pour the sunflower oil over it. Melt the chocolate in a bain-marie or in the microwave.

Pour the icing over the top. Refrigerate the cake for a few hours. It would be good to leave it in the fridge overnight. The next day you can cut it and serve it with your loved ones. Good appetite and increase cooking!


Prepare the cream first, to have time to cool!

Put the milk to boil in a double-bottomed saucepan and place the notched vanilla pod together with the seeds. Mix the yolks with the sugar until they double in volume and turn white, then mix the starch. Remove the vanilla pod and pour the milk thinly over the yolks, stirring constantly. Move the mixture back into the pan and put it back on low heat. Mix lightly with a whisk until thickened. Then pour the cream into a clean bowl, cover with cling film to prevent crusting and leave to cool to room temperature. Mix the soft butter until creamy, then put a tablespoon in cold vanilla cream and mix well.

Put the cream in the cold and prepare the top. Mix the egg whites with a pinch of salt, then add the sugar, little by little, until you get a meringue. Add the poppy seeds and coconut and mix lightly with a spatula. Put the baking powder over the flour and sift over the composition, then incorporate gently, from the bottom up, so as not to leave the meringue.

Wallpaper a rectangular tray with baking paper and turn the composition over, then bake the top in the preheated oven at 180 degrees, for about 20 minutes, until it turns golden. Remove the tray and allow the countertop to cool completely.

Meanwhile, prepare the syrup and icing: put the sugar in a saucepan and let it caramelize over low heat. Add water and leave on the fire until the burnt sugar dissolves. Turn off the heat and let the syrup cool a little, then add the brandy.

In another saucepan put the broken chocolate pieces together with the liquid cream and butter and put everything on low heat, stirring with a spatula until it dissolves completely. Allow the icing to cool slightly.

The cake is assembled. Put the vanilla cream on the counter and level it easily. Syrup the biscuits a little and line them over the cream, then pour the icing and sprinkle the chocolate flakes. Leave the cake in the fridge for a few hours before cutting it into cubes. It was worth the effort, it looks great and I am convinced that it is delicious!


The cake is coarse step by step

And since I don't like sweets at all, I thought of making a poppy cake. The most interesting was the Tosca cake. Whisk the egg whites with a pinch of salt. Gradually add the sugar and continue to mix until the meringue. I had heard of the Tosca cake before, but I didn't know exactly what it was about. I only knew that it has poppy seeds and that it combines a few more ingredients. I discovered it about three years ago, but I forgot about it over time, until now. I longed for her until I. Diana Elvira Urban flavors so please copy the link to the recipe, read the ingredients. It is a delicious cake with poppy seeds and fine vanilla cream, and the layer of biscuits and the perfect icing completes the phenomenal taste of.

But it looks like a dish called Tosca cake. For the base I used 200 grams of yogurt mixed with 25 rounds of chia seeds and 10. Add the eggs, sugar and salt powder to the bowl, mix well until it triples in volume, then add the flour mixed with the powder. Homemade Dessert presents a variety of recipes for desserts and homemade sweets that you can cook easily and quickly.

Like many of the goodies that. A cake I fell in love with. It is very tasty and good-looking, the top with poppy seeds next to it.


Beat the egg whites, then add the sugar, gradually mix a little more and add the coconut and poppy seeds and mix well with a spoon. At the end we add the flour mixed with a baking powder. Pour the composition into a greased and lined tray or put baking paper as it is simpler. Leave it in the preheated oven for 15-20 minutes (do the toothpick test).

rub the yolks with the sugar until they turn white, add the starch and mix well. Boil the milk and add it in a thin layer over the eggs, stirring. Pour everything into the bowl in which the milk was boiled and mix continuously until it thickens well. At the end add the vanilla and butter and mix well.

the chocolate melts together with the margarine and the milk

Assembly: top with poppy seeds, cream, syrupy biscuits (cover the entire surface), icing.


How many calories are in desserts

Try a creamy and rich-tasting dessert, Tosca cake, prepared with vanilla cream and chocolate, both on a generous layer of meringue flavored with coconut and. Cake with egg white top with walnut, chocolate cream, biscuits and cream. I made the egg white countertop like the reinterpreted Tosca cake. An absolutely delicious cake, without baking and low in calories! Poppy cake Tosca recipe Recipes Dessert, Desserts, Cuisine, Tarts, Mascarpone. Dessert Recipes, Desserts, Tiramisu, Sweets.

This pine was discovered by dalma timea ilies.


The egg whites must be at room temperature, as well as the rest of the ingredients, for a successful countertop. Beat the egg whites with a pinch of salt and sugar. Add coconut and poppy seeds. With movements from bottom to top we mix. Pour the sifted flour and baking powder. We also mix with movements from the bottom up. Wallpaper a tray with baking paper (34 x 20 cm) and pour the composition. Put in the preheated oven at 180 degrees C, for 15-20 minutes.

Meanwhile we prepare the cream:

mix the yolks with the sugar and pudding powder. Pour the milk and boil the cream on a steam bath until it thickens. Let it cool well. When it is completely cooled, add the butter at room temperature and mix the cream until it becomes homogeneous. We spread it on the cooled countertop. Add a layer of plain biscuits.

From 100 g of milk chocolate, a cube of butter, 2 tablespoons brown sugar and 3 tablespoons of milk, I prepared a sauce. I boiled them until they thickened. While it was still warm, I spread it over the cake.

Let the Tosca cake cool for a few hours. We cut it into cubes. Other recommended cake recipes:


The egg whites must be at room temperature, as well as the rest of the ingredients, for a successful countertop. Beat the egg whites with a pinch of salt and sugar. Add coconut and poppy seeds. With movements from bottom to top we mix. Pour the sifted flour and baking powder. We also mix with movements from the bottom up. Wallpaper a tray with baking paper (34 x 20 cm) and pour the composition. Put in the preheated oven at 180 degrees C, for 15-20 minutes.

Meanwhile we prepare the cream:

mix the yolks with the sugar and pudding powder. Pour the milk and boil the cream on a steam bath until it thickens. Let it cool well. When it is completely cooled, add the butter at room temperature and mix the cream until it becomes homogeneous. We spread it on the cooled countertop. Add a layer of plain biscuits.

From 100 g milk chocolate, a cube of butter, 2 tablespoons brown sugar and 3 tablespoons of milk, I prepared a sauce. I boiled them until they thickened. While it was still warm, I spread it over the cake.

Let the Tosca cake cool for a few hours. We cut it into cubes. Other recommended cake recipes:


Video: Tosca - No Hassle Studio (November 2021).