Blueberry cake with Tosca topping – Recipe for the most deliciously moist and gooey blueberry cake with marzipan, lemon, and crispy tosca topping. This cake is truly amazing. The cake consists of a moist almond cake with blueberries and grated lemon zest. On top of the batter, a tosca topping is added, which is a kind of caramel with almond flakes. It becomes crispy and caramelized when baked. I serve the cake with a dollop of whipped sour cream with vanilla sugar. It’s best to use 38% fat sour cream, as it’s easier to whip to an airy consistency.
This cake is perfect for birthdays or afternoon coffee. Also, try my recipe for blueberry cake with coconut meringue. Enjoy the experience!
Blueberry cake with tosca topping
Ingredients
Blueberry almond cakeInstructions
Blueberry almond cake
Preheat the oven to 175°C (347°F) on convection mode.
Whisk butter, sugar, vanilla sugar, and grated marzipan until light and airy. Incorporate one egg at a time. Add sour cream. Sift the flour into the batter and whisk again. Toss blueberries with flour and lemon zest. Gently fold the blueberries into the batter.
Transfer the batter into a 20×30 cm baking pan lined with parchment paper.
Tosca Topping
Place all the ingredients in a small saucepan. Bring it to a simmer while stirring until it slightly bubbles and the sugar is dissolved. It should resemble a light caramel. Pour the Tosca topping over the batter. Bake the cake for about 35 minutes. The cake can be slightly soft in the middle. Allow the cake to cool slightly.
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