Caramel Soaked Almond Cake (AKA Toscakaka Torte)
User Reviews
5
Caramel Soaked Almond Cake (AKA Toscakaka Torte)
Description
This cake blends softened butter, granulated sugar, and dulce de leche for a creamy batter enriched with eggs, vanilla extract, and milk. A mixture of all-purpose and almond flour with baking powder and salt is folded in to create a tender, slightly dense crumb. The batter is baked in a buttered and parchment-lined springform pan, yielding a cake with edges set and a slightly under-baked center for moistness.
The caramel sauce, made by cooking sugar and water until amber, then stirred with heavy cream, butter, and vanilla, is poured over the warm cake along with toasted sliced almonds and flaky sea salt. This soaking softens the cake’s exterior with sticky sweetness and adds a nutty crunch from the almonds. The sea salt balances the caramel’s sweetness with a subtle saltiness.
For best results, watch the caramel carefully when cooking to prevent uneven heating or burning. Using a wet pastry brush to dissolve sugar crystals on pan sides helps achieve a smooth caramel. The cake suits special occasions where a rich, nutty dessert is appreciated and can be sliced for sharing.
Ingredients
- 3/4 cup (170g) unsalted butter softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) dulce de leche
- 3 large egg
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1 1/2 cups (188g) all-purpose flour (spoon and level to measure)
- 1/2 cup (48g) almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup (110g) almonds lightly toasted, sliced
- 1/2 tsp sea salt such as Maldon, flaky
Caramel Sauce
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 1/2 cup (120ml) heavy cream
- 4 Tbsp (57g) butter unsalted
- 1 tsp vanilla extract
Instructions
For the cake:
- Preheat oven to 335 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
- In the bowl of an electric stand mixer fitted with the paddle attachment (preferably one that scrapes bowl while mixing), whip together butter, sugar and dulce de leche on high speed until pale and fluffy.
- Add in eggs and vanilla extract and blend on high speed until creamy, gently blend in milk (mixture may look curdled but it's fine).
- In a medium mixing bowl whisk together flour, almond flour, baking powder and salt. Sift flour mixture over batter and gently fold just until combined.
- Pour batter into prepared springform pan and smooth top. Bake in preheated oven for 30 - 35 minutes, the sides should be set but the center slightly under-baked.
- Meanwhile prepare the caramel sauce.
For the caramel sauce:
- In a heavy-bottomed 2-quart saucepan (something that isn't dark on bottom so you can see the shade of caramel), heat sugar and water over medium-high heat whisking constantly to dissolve sugar.
- Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally* (this will take time, so be patient).
- It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then a medium shade of orange.
- Once mixture reaches that orange color, immediately add butter and whisk until butter has melted then immediately remove from heat.
- Carefully pour in cream and immediately whisk with a long handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth then pour into a bowl or jar so it doesn't continue to cook.
- Remove cake after the 35 minutes then pierce all over with a chopstick. Slowly and evenly pour prepared caramel sauce over the cake (I reserved a few tablespoons to drizzle over the top before serving). Sprinkle with almonds.
- Return cake to oven and bake until cooked through, about 10 minutes longer.
- Remove from oven and let cake stand 10 minutes then run a knife around edges of cake to loosen and remove pan ring. Sprinkle with sea salt flakes, serve warm or cool completely and store in an airtight container.
- Recipe source: adapted from The European Cake Cookbook, by Tatyana Nesteruk
Notes
- Carefully monitor caramel temperature, whisking and watering down sugar crystals on pan sides to prevent burning.
- Gas stove burners may heat unevenly; whisk frequently for even caramelization.
- Use a heavy-bottomed, light-colored pan to better observe caramel color changes.
User Reviews
Overall Rating
5
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