Tosca cake with poppy seeds and vanilla cream is a wonderful dessert for the holidays or simply to sweeten or ordinary day. It consists of 4 layers with contrasting textures which gives it a special taste and appearance.
The Tosca cake has a special appearance, which makes it the star of any festive table and will be the cake to which all eyes and hands turn. It disappears first from the sets and is the most praised.
The recipe is not difficult at all, it just requires a little patience, as it is a layered cake.
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📝 You can find the written recipe here ▶ bucate-aromate.ro/2023/12/pra...
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📌 Ingredients for a 32x20x7 cm tray
vanilla cream
5 egg yolks
100 g of sugar
500 ml milk (whole, with 3.5% fat)
50 g of starch
150 g butter (80-82% fat)
1 teaspoon vanilla extract
top with poppy seeds
5 egg whites
50 g flour (type 000)
100 g of sugar
50 g poppy seeds
½ teaspoon baking powder
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
a pinch of salt
cookie layer
200 biscuits
200 ml espresso or ness coffee (cold)
20 ml rum or cognac (optional)
glaze
150 g dark or dark chocolate (min. 50% cocoa)
200 ml whipping cream (30-32% fat)
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🔪 Get ready
vanilla cream
In a bowl put: egg yolks, sugar, vanilla, salt and starch. Pour 50 ml of cold milk (from the 500 ml specified in the ingredients). Mix with a hand whisk until all lumps are gone and the eggs are lightly foamed.
Boil the rest of the milk in a saucepan with a thick bottom. When the milk starts to boil, pour in the egg mixture, all at once. After the cream thickens, leave it on the fire for another 1 minute to stabilize the starch. Stir continuously.
Allow the custard to cool completely at room temperature, covered with cling film stuck right on the surface, so it doesn't form a crust.
Place the softened butter in a bowl and mix until foamy. Then gradually incorporate the vanilla cream into the butter foam, mixing continuously.
top with poppy seeds
Beat the egg whites with a pinch of salt until they become firm foam. Add the sugar and mix again to keep your meringue firm and glossy.
Add the poppy seeds and flour and incorporate in light strokes with a hand whisk, not the mixer!
Pour the mixture into the pan lined with baking paper and level.
Bake the top in the preheated oven at 175 C for 15 minutes or until it passes the toothpick test. Turn the cake out onto a wire rack and let it cool.
Assembly
Place the top back in the baking pan or on a platter and fit a metal ring around it. Pour the vanilla cream over the top and level.
Put the rum or brandy in the cold coffee, then dip the biscuits for 1 second and place them in the pan on top of the vanilla cream.
chocolate glaze
Heat the cream in a bowl. When it starts to puff up at the edges, turn off the heat and add chopped chocolate with a knife.
Let the chocolate melt for 10 minutes, then mix vigorously with a hand whisk until you get a smooth sauce and immediately pour the glaze over the biscuit layer. Level quickly with a spatula.
keeping and portioning
Cover the pan with cling film and refrigerate the cake overnight.
For beautiful slices, cut the cake with a long-bladed knife, moistened with warm water after each cut.
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