Tosca Cake Gluten Free Recipe

Ingredients Tosca Cake

  • 2 1/2 dl fine mixture gluten-free flour
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla sugar
  • 1 teaspoon baking powder
  • 100 g butter
  • 1 egg
  • 1 dl sour cream
  • 100 g of sweet almond
  • 100 g hazelnut kernels
  • 50 g butter or margarine
  • 1/2 cup of powdered sugar
  • 1 tbsp fine mixture gluten-free flour
  • 1 tablespoon syrup
  • 1 tbsp milk
  • butter or margarine
  • gluten-free bread

How to prepare

  • Set oven to 175 ° C.
  • Glaze: Scald and peel the almond. Roast the nuts in a hot, dry frying pan until it begins to crunch in the shells. Put the nuts in a towel and rub the shells. Chop half of the almond and nuts. Leave the rest whole.
  • Melt the fat in a saucepan. Add sugar, flour mixture, syrup, milk, almonds and nuts. Mix well. Do not allow the glaze to boil, as it may be sugary.
  • Make the cookie dough. Put the flour mixture, sugar, vanilla sugar and baking powder in a food processor. Cut the butter into cubes and add them. Drive to a grainy mass. Add eggs and sour cream. Mix into a smooth batter.
  • Grease and sprinkle a round shape, preferably with a removable bottom, 24-26 cm in diameter (for 8 ports). Pour the batter into the mold.
  • Bake in the middle of the oven for 25-35 minutes. Take out the cake. Raise oven temperature to 250 ° C.
    Start timer
  • Distribute the Tosca glaze evenly throughout the cake. Bake in the middle of the oven for 5-10 minutes until the surface is golden.
    Start timer
  • Allow the cake to cool slightly before loosening from the mold. Place the Tuscan in the fridge for a few hours before serving.

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