Tosca cake, with poppy seeds
- 50 g flour
- 120 g egg white
- 150 g mac
- 40 g coconuts
- 120 g of sugar
- 4 yolks
- 400 ml of milk
- 200 g fatty butter (82% fat or fatter)
- 150 g sugar
- 2 sachets of vanilla sugar (or a vanilla bean or a tablespoon of extract)
- 60 g flour (or 30 g starch)
- A pinch of salt
- 100 g chocolate (minimum 50% cocoa)
- 75 g whipped cream (30% fat or more fat)
- 150 g single biscuits (petit beurre)
- 50 ml espresso
- 2 teaspoons ness
- 50 ml water
- Juice from half a lemon
- 30 g of sugar
Tosca cake is a complex dessert, consisting of a cookie sheet, a pandispan made with poppy seeds, a vanilla cream and a chocolate icing, which will require a little time in the kitchen, but which can result in an exceptional taste. It can also be confused with the poppy seed cake, but it is not the same thing. It is important to mention from the start that it is not eaten immediately, being recommended to stay in the refrigerator for at least six hours or overnight, to allow the cream and icing to harden.
To prepare the cake top with poppy seeds and cream, heat the oven to 180 degrees Celsius and beat the egg whites with a pinch of salt, adding the sugar until the foam forms, then add the poppy seeds, flour, grated chicken and vanilla, using a paddle to keep the dough aerated. Wallpaper a 30 x 25 cm tray with baking paper and pour the composition, leveling it nicely.
Insert the baking tray for 15 minutes at a temperature of 180 degrees Celsius, doing the toothpick test to make sure that the poppy and coconut cake top is penetrated, then take it out of the oven, turn it over and let it cool. Meanwhile, wash the form to put, later, the cold top and assemble the rest of the ingredients.
If you want, you can syrup this homemade cake dough with poppy seeds, the syrup being obtained by boiling the above mentioned ingredients and leaving them to cool. Grease the countertop nicely with the brush soaked in this fluid.
The cream for the poppy top cake is vanilla, also called pastry cream, it is relatively easy to make if you have all the ingredients at hand. You can also try a cake with coconut and vanilla pudding, using pudding sachets, but the classic and tastier recipe provides the formation of cream.
For the Tosca cake cream, and not only, put the milk to boil with vanilla and, in the meantime, mix the yolks with the flour, sugar and salt until you get a frothy liquid. Pour the hot milk over the mixture and incorporate vigorously, then pour back into the pot and bring to a boil over low heat, stirring so that it does not stick to the walls of the pot and burn. Since the signs of boiling begin to appear, the cake cream with poppy seeds and biscuits is kept on the fire for 3 minutes, mixing, to prepare the flour.
Remove the cream from the heat and put it in a heat-resistant dish covered with cling film or drain it in a clean food bag, leaving it to cool for a few hours, which is why it can be done long before the countertop.
The assembly for the fine cake with coconut and vanilla cream is simple, starting from the syrupy top over which you add the vanilla cream, continuing with a layer of biscuits that is syruped in espresso coffee in which you pour two teaspoons of ness. You can alternate with a different syrup, if you do not like the bitter taste of coffee in desserts.
The tray with the poppy seed cake and ness is refrigerated for 20-30 minutes, during which time you prepare the fine chocolate icing. The ingredients for the ganache are met over medium heat, starting with whipped cream, then the chocolate is added and mixed using a whisk until smooth.
To complete the Tosca cake with pudding or vanilla cream, pour over this icing and level using a spatula. Finally, cover and leave to cool for a few more hours, so that the tastes are homogenized and the creams are intensified.
You will not slice the cake with poppy seeds and coconut, plain, with cream and icing, until you leave it cold, using a knife with a longer blade whose edge will be watered with cold water so that it does not stick.