Prajitura Tosca

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Tosca cake

Promo

Instructions

Cake 1

Whip the egg whites with a pinch of salt. Add the sugar gradually and stir until the meringue turns glossy. Add poppy seeds and coconut, and finally the flour mixed with baking powder.

Pour the composition in a tray (20/30 cm) lined with baking paper and put it in the oven at low heat until it is lightly toasted on top.

The cream

2 Stir the yolks with 6 tablespoons of sugar until they turn white. Add starch and stir not form lumps. Loosen it with cold milk and place on the stove at low heat. Stir continuously until the composition thickens. Let it cool completely.

Meanwhile whip 2 tablespoons of butter with the remaining sugar and vanilla essence. Then pour slowly in the cooled yolks cream. The cream obtained will be used to coat poppy cake layer.

The syrup

3 Caramelize the sugar and ”slack” it with cold water. Beware of steam! Let it cool and occasionally stir to melt away the caramel. When it is cold, stir the essences.

Cake 2

4 Moist the biscuits in caramelized sugar syrup. Then spread them evenly over the cream the cake layer.

The glaze

5 Melt the chocolate broken into small pieces along with the butter and the liquid milk cream. Bring the composition to the boiling point then homogenize it. Let it cool. When you reach the consistency of a thicker sour cream, pour it over the biscuits cake.

Put it in the refrigerator for several hours, then cut it in portions.

Ingredients

For cake 1:
6 egg whites
150 g sugar
50 g poppy
2 tablespoons of coconut
3 tablespoons of flour
1/2 teaspoon of baking powder

For the cream:
6 yolks
8 tablespoons of sugar
3 tablespoons of starch
225 ml milk
200 g butter
vanilla essence

for syrup:
100 ml water
100 g sugar
Coffee essence
Almond essence

for cake 2:
150 g regular biscuits

Caramelized sugar syrup

For glaze:
100 g dark chocolate
50 ml liquid milk cream
50 g butter