Rhubarb Tosca Cake

In Estonian

I share my Tosca cake recipe with you, which is not very innovative, but tastes extremely good. I have reduced the amount of almond slices and added other nuts and dried cranberries.
The part of the cake is in balance with the nut-caramel topping and the rhubarb gives a sour hint.
Why not to surpise your mother in the mothers' day with this cake 😊

The bottom

2 eggs
0.5 dl milk
1 dl sugar
2 dl of flour
75 g of oil
1 tsp baking powder
1 tsp vanilla extract
salt
2 large rhubarb sticks

Whip eggs with sugar.
Add vanilla extract, salt and milk.
Mix the flour with baking powder and mix into a dough.
Add oil.
Pour the dough into cake tin (with 24 cm diameter).
Cover the dough with a cleaned and chopped rhubarb.
Bake in oven at 200 C for about 20 minutes

Tosca topping

1 dl whipping cream
150 g butter
250 g sugar
2 tbsp flour
50 g of almond slices
50 g of crushed Indian nuts
50 g of dried cranberries
50 g crushed and roasted peanuts

Mix all ingredients in pot and heat the mixture until it starts to boil.
Pour the mixture on the top of pre-cooked cake and cook at 220 C for about 10 minutes until the coating is golden in color.
Cool the cake completely before serving.