Exceptionally soft Swedish sponge cake topped with a rich, buttery almond-caramel glaze that bakes into a crisp golden shell. The Swedish Cravings Signature Toscakaka combines a tender vanilla cake with deeply toasted almonds, browned butter, honey, and a touch of sea salt for an unforgettable Swedish fika classic.
Few Swedish cakes are as elegant, simple, and immediately recognizable as Toscakaka.
At first glance, it looks almost modest.
A soft golden cake.
A thin almond topping.
No frosting.
No elaborate decoration.
But once you cut into it, the contrast between the soft vanilla sponge and the crisp caramelized almond surface becomes impossible to forget.
At Swedish Cravings, we wanted to preserve everything that makes traditional Toscakaka so beloved while refining the small details that create exceptional flavour.
We brown part of the butter for subtle nuttiness, add crème fraîche for tenderness, use honey to deepen the caramel, toast a portion of the almonds before baking, and finish with a tiny amount of flaky sea salt.
The result is rich without feeling heavy.
Sweet without becoming cloying.
Elegant without losing its homemade character.
The Story Behind Toscakaka
Toscakaka belongs to the classic Swedish tradition of kaffebröd—cakes and pastries served with coffee during fika.
Its most distinctive feature is the Tosca topping, a buttery caramel mixture filled with sliced almonds.
The topping is spread over a nearly baked cake and returned to the oven, where the butter, sugar, cream, and almonds caramelize into a thin golden crust.
The exact origin of the name "Tosca" is uncertain, although similar almond-caramel toppings are found throughout Scandinavia.
Whatever its history, Toscakaka has become one of Sweden's most familiar home-baked cakes.
The Swedish Cravings Signature
We didn't want to change Toscakaka.
We wanted to perfect the contrast between:
- Soft sponge cake.
- Crisp almond topping.
Our version uses:
- Browned butter for extra depth.
- Crème fraîche for softness.
- Vanilla bean.
- A small amount of honey in the caramel.
- Lightly toasted almonds.
- A pinch of flaky sea salt.
Each improvement is small.
Together they create a cake that remains unmistakably traditional but feels more luxurious.
Ingredients
Serves 10–12
Vanilla Sponge Cake
- 150 g unsalted European butter
- 3 large free-range eggs
- 180 g granulated sugar
- 1 vanilla bean (or 2 tsp vanilla bean paste)
- 100 g crème fraîche
- 200 g all-purpose flour
- 1½ tsp baking powder
- ½ tsp fine sea salt
Tosca Almond Topping
- 100 g unsalted butter
- 120 g granulated sugar
- 2 tbsp Swedish honey
- 2 tbsp heavy cream
- 2 tbsp all-purpose flour
- 125 g sliced almonds
- ½ tsp fine sea salt
Finish
- Small pinch flaky sea salt
Step 1 – Toast Some Almonds
Preheat oven to:
175°C (350°F)
Spread approximately 40 g of the sliced almonds onto a baking tray.
Toast for 4–5 minutes.
They should become lightly golden and aromatic.
Do not toast the remaining almonds.
Combining toasted and raw almonds gives the topping greater depth without becoming overly dark.
Remove from oven and allow to cool.
Step 2 – Brown Part of the Butter
Place 50 g of the cake butter in a small saucepan.
Cook gently until golden and nutty.
Remove from heat.
Add the remaining 100 g butter and allow it to melt into the browned butter.
Cool until lukewarm.
Browning only part of the butter adds depth without overpowering the traditional cake flavour.
Step 3 – Prepare the Cake Tin
Butter a 24 cm springform cake tin.
Line the base with baking paper.
Lightly butter the paper.
Dust the sides with a small amount of flour.
Tap out excess flour.
Step 4 – Whisk the Eggs and Sugar
Place the eggs and sugar in a large mixing bowl.
Whisk for approximately 4–5 minutes until pale, thick, and slightly increased in volume.
The mixture should form ribbons when lifted.
Do not whip until extremely airy.
Toscakaka should remain soft and tender rather than becoming dry and sponge-like.
Step 5 – Add Vanilla and Crème Fraîche
Add the vanilla seeds or vanilla bean paste.
Fold in the crème fraîche gently.
Add the lukewarm browned butter mixture in a slow stream.
Fold until just combined.
Step 6 – Add the Dry Ingredients
Sift together:
- Flour
- Baking powder
- Sea salt
Fold gently into the egg mixture.
Stop immediately when the batter becomes smooth.
Overmixing develops gluten and can make the cake firm.
Step 7 – Bake the Cake
Pour the batter into the prepared tin.
Smooth the surface gently.
Bake for approximately 22–25 minutes.
The cake should be:
- Lightly golden.
- Mostly set.
- Still slightly soft in the centre.
Do not fully bake the cake yet.
The topping will require additional oven time.
Step 8 – Prepare the Tosca Topping
While the cake bakes, place the butter, sugar, honey, cream, flour, and salt in a saucepan.
Heat gently over medium-low heat.
Stir continuously.
Once the butter melts and the sugar dissolves, add all the almonds:
- Toasted almonds.
- Raw almonds.
Cook for approximately 2 minutes.
The mixture should become glossy and slightly thickened.
Do not allow the caramel to become dark.
Step 9 – Add the Almond Topping
Remove the cake from the oven.
Increase oven temperature to:
200°C (390°F)
Carefully spoon the warm almond mixture over the entire surface.
Spread evenly using the back of a spoon.
Work gently.
The cake is still delicate.
Step 10 – Finish Baking
Return the cake to the oven.
Bake for another 8–10 minutes.
The topping should become:
- Golden brown.
- Glossy.
- Lightly bubbling.
- Crisp around the edges.
Watch carefully during the final minutes.
The caramel can darken quickly.
Step 11 – Finish with Flaky Sea Salt
Remove the cake from the oven.
While still warm, sprinkle a tiny pinch of flaky sea salt over the almond topping.
The salt should never make the cake taste salty.
It simply enhances the caramel and browned butter.
Step 12 – Cool Completely
Allow the cake to cool in the tin for 20 minutes.
Carefully release the springform ring.
Transfer to a wire rack.
Allow the cake to cool completely.
The Tosca topping becomes crisp as it cools.
The Swedish Cravings Signature Texture
The perfect Toscakaka should contain two completely different textures.
Inside
- Soft.
- Moist.
- Buttery.
- Tender.
- Lightly vanilla-scented.
Outside
- Crisp.
- Caramelized.
- Nutty.
- Golden.
- Slightly chewy around the edges.
That contrast is what makes Toscakaka so special.
Why We Brown Only Part of the Butter
Browned butter creates wonderful caramel and nutty flavours.
However, using browned butter throughout would change the familiar character of Toscakaka.
Instead, we brown only a small portion.
This creates:
- Greater depth.
- Warm nutty aroma.
- Better connection between cake and caramel.
while preserving the classic buttery flavour.
Why We Use Crème Fraîche
Traditional Toscakaka can sometimes become slightly dry.
Crème fraîche adds:
- Moisture.
- Gentle acidity.
- Soft texture.
- Better keeping quality.
The acidity balances the sweet caramel beautifully.
Why We Add Honey
The Swedish honey adds:
- Floral sweetness.
- Better caramel texture.
- Greater depth.
- Softer caramel edges.
Only a small amount is used.
The topping should still taste primarily of butter, sugar, and almonds.
Why We Toast Some Almonds
Raw almonds provide sweetness and delicate flavour.
Toasted almonds provide:
- More intense nutty flavour.
- Greater aroma.
- More complex caramel notes.
Combining both creates a topping that tastes much deeper than one using only raw almonds.
Swedish Cravings Baking Tips
- Use high-quality butter.
- Do not over-whisk the eggs.
- Do not overmix the batter.
- Use room-temperature ingredients.
- Partially bake before adding topping.
- Watch the caramel carefully.
- Allow the cake to cool completely.
- Serve at room temperature.
Serving the Swedish Way
Toscakaka is traditionally served with:
- Freshly brewed Swedish coffee.
- Black tea.
- Cold milk.
No cream is necessary.
The cake is rich enough on its own.
Serve slices on small fika plates.
Perfect for:
- Afternoon fika.
- Weekend baking.
- Family gatherings.
- Birthdays.
- Garden parties.
- Coffee with friends.
Storage
Store the cooled cake at room temperature in an airtight container for up to 3 days.
The cake can also be refrigerated for up to 5 days.
Allow refrigerated slices to return to room temperature before serving.
Toscakaka freezes beautifully for up to 3 months.
Thaw uncovered at room temperature so the topping remains crisp.
Frequently Asked Questions
Why did my topping sink?
The cake was probably underbaked before the topping was added.
The surface should be mostly set before adding the caramel.
Why is my topping soft?
It may not have baked long enough.
The caramel becomes crisp during cooling.
Can I use other nuts?
Yes.
Hazelnuts work beautifully.
However, almonds are traditional.
Can I use almond flour?
No.
The topping requires sliced almonds for texture.
Can I make it gluten-free?
Yes.
Use a high-quality gluten-free flour blend.
The almond topping itself contains only a small amount of flour.
Shop Authentic Swedish Fika Favorites
At Swedish Cravings, we celebrate the timeless cakes and traditions that make Swedish fika so special.
Enjoy your Toscakaka with authentic Swedish favourites such as:
- Swedish coffee
- Traditional Swedish cookies
- Swedish chocolate
- Swedish candy
- Swedish baking ingredients
Everything is carefully selected to help you create an authentic Swedish fika experience at home.
A Taste of Swedish Fika
Some cakes try to impress with layers of decoration.
Toscakaka does the opposite.
It lets texture and flavour speak for themselves.
A soft golden sponge.
A crisp almond-caramel topping.
The gentle aroma of vanilla and browned butter.
The sound of caramel cracking beneath the fork.
Served with a cup of freshly brewed Swedish coffee, it becomes one of fika's simplest and most satisfying pleasures.
The Swedish Cravings Signature Toscakaka respects the traditional cake while refining the small details that make it extraordinary.
Whether served at a summer garden table, a family celebration, or simply beside afternoon coffee, we hope this becomes one of those cakes you bake again and again.
Happy baking, glad fika, and welcome to the taste of Sweden.
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