Dessert📍 All of RomaniaMedium🥗 Vegetarian🐟 Pescatarian💪 High-protein

Tosca Cake

Name: Tosca Cake
Prep time: 60 min
Cook time: 40 min
Total time: 6 h
Yield: 12
Cuisine: Romanian
Ingredients: 5 eggs; 180 g sugar; 180 g flour; 1 sachet baking powder (10 g); a pinch of salt; 1 tsp vanilla extract; 50 ml neutral oil; 50 ml milk; 150 ml water; 80 g sugar; 1 tsp vanilla extract; 1 tbsp white rum (optional); 300 g full-fat butter (82%), room temperature; 150 g icing sugar, sifted; 3 egg yolks; 100 ml milk; 1 tbsp cornstarch; 1 tsp natural vanilla extract; a pinch of salt; 150 g flaked almonds; 100 g butter; 150 g sugar; 3 tbsp milk or heavy cream; 1 tbsp flour

Tort Tosca is a refined classic of Romanian patisserie, inspired by the Scandinavian Tosca cake tradition. It consists of a fluffy sponge, layered with a delicate buttercream, and finished with a crispy topping of almonds caramelised in butter and sugar — it is precisely this golden almond 'Tosca crust' that gives the cake its unmistakable identity.

🍽️

Servings

⏱️

Prep

60 min

🔥

Cook

40 min

⏰

Total

5–6 h (cu răcire) / 5–6 h (with chilling)

🥘Ingredients

servings

Sponge cake

Soaking syrup

Vanilla buttercream

Tosca topping (caramelised almonds)

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

🥗Vegetarian🐟Pescatarian💪High-protein

🍽️

Yield

1 cake 24 cm, approx. 12 slices

📦Storage

❄️

Refrigerator

Store covered in the refrigerator for 4–5 days. The almond topping may soften slightly after the first day.

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Freezer

Freezing the assembled cake is not recommended — the Tosca topping loses its crispy texture when thawed.

🥗Nutrition Facts

Values per slice (approx. 120 g)

🔥

Calories

430 kcal

🥩

Protein

7 g

🧈

Fat

27 g

🍞

Carbohydrates

42 g

🌾

Fiber

1 g

🍷Pairs Well With

🥂Espresso or filter coffee

🥂Black tea or Earl Grey

🥂Almond liqueur (Amaretto)

🥂Off-dry white wine (Fetească Albă)

💡Variations

Hazelnut Tosca cake: replace flaked almonds with coarsely chopped hazelnuts for a more intense flavour

Chocolate Tosca cake: replace the vanilla buttercream with a dark chocolate buttercream for a stronger contrast with the sweet topping

Cocoa Tosca cake: use a cocoa sponge instead of the classic one for a more complex chocolate-almond combination