This recipe is for a toffee cake that Anton's grandfather made when we went over for fika a while back. Its delicious, and as I am writing this I am starting to want some more.
Ingredients for the cake bottom:
about 8 oz of Almond paste.
2 egg whites
Ingredients for the toffee cream:
13 tbsp. or 3/4 of a cup + one extra tbsp of cream
about 1/3 of a cup of granulated sugar.
2 tbsp of molasses
1/2 tbsp of butter
Ingredients for the topping:
13 tbsp or 3/4 of a cup + one extra tbsp of cream
about 3 tbsp of roasted almond slivers
about 3 tbsp of cocoa powder
Instructions:
1. Preheat oven to 350 degrees.
2. Place a piece of parchment paper on a baking tray
3. Draw a circle with the help of a dinner plate
4. Butter the circle.
5. If you bought the almond paste in a tube, just mix it with the egg whites until smooth, if you got it in a chunky form, then you will need to grate it before you can mix it with the egg whites.
6. Spread the batter (egg whites and almond paste) on to the circle.
7. Place tray in oven on center rack for about 15 mins, or until the cake base is a light brown color.
8. When done loosen the bottom from the parchment paper, and immediately place the cake base on either a cake dish or plate big enough to hold it flat.
9. While your base is baking you start cooking the caramel cream. To do this you start by mixing cream, sugar and molasses into a saucepan.
10. Boil vigorously, until thickened or about 10 mins, stirring occasionally.
11. Once thickened stir in the butter and let the cream cool.
12. Spread the cream over the cake base (which should be lukewarm)
13. Before serving spread whipped cream over the top and sprinkle with toasted almond slivers, and cocoa powder.
And finally Step 14. Eat it!
This is definitely on my list of favorite deserts that I have had since I have been here! I hope that this recipe inspires you to try it! It's very filling though, so don't eat too much!
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