Tosca cake is a very good cake with a look worthy of all "wows". :))) It will successfully fit into any holiday menu and will catch the eye at any festive meal .
- # For countertop 1 we need:
- # 6 egg whites
- # 150 g sugar
- # 50 g mac
- # 2 tablespoons coconut
- # 3 tablespoons flour
- # 1/2 teaspoon baking powder
- # For the cream we need:
- # 6 yolks
- # 8 tablespoons sugar
- # 3 tablespoons starch
- # 225 ml milk
- # 200 g butter
- # vanilla
- # For syrup we need:
- # 100 ml water
- # 100 g sugar
- # 1 tablespoon chocolate liqueur
- # For countertop 2 we need:
- # 150 g regular biscuits
- # For the glaze we need:
- # 100 g dark chocolate
- # 50 ml fresh liquid
- # 50 g butter
How to prepare Tosca Cake:
Beat the egg whites with a pinch of salt. Gradually add the sugar and continue mixing until the meringue becomes shiny. Add poppy seeds and coconut,
and at the end flour mixed with baking powder.
Pour the composition into a tray (20/30 cm) lined with baking paper and put in the oven over low heat until lightly browned on top.
Rub the yolks with 6 tablespoons of sugar until they become whitish. Add the starch and mix well so that no lumps form. Unwrap everything with cold cans and put on the stove over low heat. Stir continuously until the composition thickens. Let it cool.
Meanwhile, beat the butter with the remaining 2 tablespoons of sugar and vanilla and add it a little in the well-cooled egg yolk cream.
The cream obtained is evenly distributed on the poppy top.
We caramelize the sugar, then "quench" it with cold water. Beware of steam! Leave to cool and from time to time stir to melt the caramel sugar. After cooling, add the liqueur.
We syrup the biscuits,
then line them nicely over the layer of cream.
Melt the chocolate together with the butter and liquid cream. Bring the composition to the boil then homogenize. Leave to cool.
When it has reached the consistency of a thicker cream, pour it over the cookie sheet.
Refrigerate for a few hours, then portion.