🍰 Romanian Tosca Cake
Tosca Cake is a beloved Romanian layered dessert known for its rich texture and beautiful layers: a nutty poppy-seed base, creamy vanilla filling, crunchy biscuit layer, and chocolate topping. It’s perfect for holidays and family gatherings. 🇷🇴✨
🧾 Ingredients
For the Base
- 5 Eggs
- 1 cup Sugar
- 1 cup All-Purpose Flour
- ½ cup Poppy Seeds
- 1 teaspoon Baking Powder
For the Cream
- 3 cups Milk
- 1 cup Sugar
- 4 tablespoons Cornstarch
- 2 tablespoons Butter
- 1 teaspoon Vanilla Extract
Crunchy Layer
- 200 g Tea Biscuits (or simple butter biscuits)
- 1 cup Strong Coffee
Topping
- 150 g Dark Chocolate
- 3 tablespoons Heavy Cream
👩🍳 Instructions
1️⃣ Bake the base
- Beat eggs and sugar until fluffy.
- Fold in flour, baking powder, and poppy seeds.
- Pour into a lined baking pan and bake at 180°C (350°F) for about 20–25 minutes. Let cool.
2️⃣ Make the cream
- Heat milk and sugar in a saucepan.
- Mix cornstarch with a little cold milk, then stir into the hot mixture.
- Cook until thick, then add butter and vanilla. Let cool slightly.
3️⃣ Assemble the layers
- Spread the cream evenly over the baked base.
- Dip biscuits quickly in coffee and arrange them on top of the cream.
4️⃣ Add chocolate topping
- Melt dark chocolate with heavy cream until smooth.
- Pour over the biscuit layer and spread evenly.
5️⃣ Chill
- Refrigerate the cake for 2–3 hours before slicing so the layers set properly.
⭐ Tips
- Let the cake chill overnight for the best texture and flavor.
- You can replace coffee with Milk if you want a milder taste.
- Slice with a warm knife for neat layers.
If you’d like, I can also show you the original bakery-style Romanian Tosca cake with caramelized biscuits and whipped cream, which is even richer and more impressive. 🍰
