I have made the Tosca cake with coconut several times, especially when I have a lot of eggs at home and want a layered cake with different textures. The recipe is clear, without complicated steps, just requires a bit of patience during assembly and cooling. The base with egg whites and coconut, the vanilla cream, and the layer of biscuits – each has its role and the result is a balanced cake, neither too sweet nor dry.
Quick Info
Total time: 2-3 hours, including cooling time
Preparation time: approx. 40 minutes
Baking time: 20-25 minutes for the base, the rest of the time for cooling and assembling the layers
Servings: 16-20 pieces, depending on how you cut it
Difficulty: medium
Recipe type: homemade dessert, suitable for weekend meals or when you have guests
Ingredients
For the base:
6 egg whites
180 g sugar
80 g flour (approx. 3 tablespoons, not heaped)
3 tablespoons coconut
1/2 packet baking powder
a pinch of salt
For the cream:
6 egg yolks
180 g sugar
250 ml milk
1 packet vanilla pudding
1 vial vanilla essence
100 g butter
For the second layer:
300 g petit beurre biscuits (1-2 packets, depending on the size of the tray)
For the syrup:
200 g sugar
100 ml water
For the glaze:
200 g milk chocolate
100 g butter
1 tablespoon honey
Preparation method
1. The base
1.1. Preheat the oven to 180°C (no fan, if possible).
1.2. Beat the egg whites with a pinch of salt until stiff. When they start to stiffen, gradually add the sugar and continue mixing until you have a glossy and stiff foam.
1.3. Add the flour mixed with baking powder, gently folding in with a spatula, not a mixer.
1.4. Fold in the coconut as well.
1.5. Pour the batter into a baking tray lined with parchment paper (the recommended size is 20x30 cm or similar), leveling it out.
1.6. Bake for 20-25 minutes, until it passes the toothpick test.
1.7. Remove the base and let it cool completely in the tray or on a rack.
2. The cream
2.1. Mix the egg yolks with the sugar (with a whisk, it doesn't need to be whipped too much).
2.2. Dissolve the pudding powder in cold milk.
2.3. Place the milk with the pudding powder in a small saucepan, add the egg yolk and sugar mixture.
2.4. Cook over low heat, continuously stirring with a whisk or spatula, until it thickens like a pudding cream.
2.5. Remove from heat, add the vanilla essence, and let the cream cool completely (cover with plastic wrap directly on the surface if you want to avoid a crust).
2.6. When the cream is cold, mix the butter (at room temperature), then gradually incorporate it into the cream until smooth.
3. Syrup and biscuit layer
3.1. Place the sugar in a small saucepan and let it cook over low heat without stirring until it caramelizes (turns golden). Don't let it go too long or it will become bitter.
3.2. Remove the pot from heat and carefully pour in the water (watch for hot splashes). Put it back on the heat and stir until the sugar is completely dissolved.
3.3. Let the syrup cool slightly.
3.4. Take each biscuit and quickly dip it in the syrup (if it's warm, just dip it briefly; if the syrup is cold, you can hold it longer). The biscuits shouldn't get too soggy, just lightly soaked.
3.5. Arrange a layer of biscuits over the cooled and leveled cream on the base.
4. The glaze
4.1. Place the broken chocolate, butter, and honey in a saucepan over very low heat.
4.2. Stir frequently until the chocolate and butter are completely melted and you have a smooth glaze.
4.3. Immediately pour the glaze over the layer of biscuits and level it with a spatula or the back of a spoon.
4.4. Refrigerate the cake overnight (minimum 5-6 hours) to firm up the layers.
Why I make this recipe often
It's one of those cakes that keeps well in the fridge and cuts nicely the next day. The egg white base uses up leftovers from other desserts, and the vanilla cream is simple. The biscuit layer shortens the work time because there's no need for another base. It's not fussy, but looks good when cut, and you can adjust the sweetness from the syrup amount.
Tips and variations
Tips
Don't leave the biscuits in the syrup too long, or they will crumble.
For the base, be careful not to mix too hard after adding the flour, to avoid losing the air in the meringue.
The cream must be completely cold before adding the butter, or it may curdle.
If the glaze sets too quickly, you can gently heat the spoon/spatula you use to level it.
Substitutions
You can use digestive biscuits if you don't have petit beurre, but the texture will be a bit different.
Milk chocolate can be replaced with dark chocolate if you want a less sweet glaze.
Variations
In the vanilla cream, you can add a bit of grated lemon zest for a fresher taste.
If you don't have honey for the glaze, you can skip it, but it helps with shine and consistency.
Serving ideas
The cake cuts best with a knife dipped in hot water and wiped dry.
It pairs well with black coffee or tea, especially after sitting in the fridge for at least a night.
You can decorate it with a bit of coconut sprinkled over the glaze if you like.
Frequently asked questions
What size should the tray be?
A 20x30 cm tray is suitable for this amount, but you can adjust to 22x32 cm as well. If you use a smaller tray, the cake will be taller.
Can it be made a day in advance?
Yes, in fact, it tastes better after a night in the fridge. The layers settle and it cuts more easily.
What if I don't have vanilla pudding?
You can try using plain cornstarch and a little vanilla, but the texture and flavor will be a bit more neutral.
How do I keep the biscuits from getting too hard?
It's important to quickly dip them in the warm syrup. If the syrup has cooled, let them sit a bit longer, but not too long or they will turn mushy.
Can I replace the butter in the cream with margarine?
You can use margarine if you don't have butter, but the taste and texture will be slightly different, especially when chilled.
Nutritional values (estimate)
A medium serving (from 18 slices) has about 260-300 kcal.
Protein: 4-5 g
Fat: 14-16 g
Carbohydrates: 28-32 g
These are approximate figures – actual amounts depend on how thick the layers are, how much butter you use, and the type of chocolate. The dessert is rich in carbohydrates and fats, so portion wisely.
Storage and reheating
The Tosca cake keeps well in the fridge, covered, for about 3-4 days. The glaze hardens over time, but the layers remain pleasant and do not dry out quickly. I do not recommend reheating – it is served cold or at room temperature. If you want to transport it, keep it in the tray and only cut when you reach your destination.
Quick Info
Total time: 2-3 hours, including cooling time
Preparation time: approx. 40 minutes
Baking time: 20-25 minutes for the base, the rest of the time for cooling and assembling the layers
Servings: 16-20 pieces, depending on how you cut it
Difficulty: medium
Recipe type: homemade dessert, suitable for weekend meals or when you have guests
Ingredients
For the base:
6 egg whites
180 g sugar
80 g flour (approx. 3 tablespoons, not heaped)
3 tablespoons coconut
1/2 packet baking powder
a pinch of salt
For the cream:
6 egg yolks
180 g sugar
250 ml milk
1 packet vanilla pudding
1 vial vanilla essence
100 g butter
For the second layer:
300 g petit beurre biscuits (1-2 packets, depending on the size of the tray)
For the syrup:
200 g sugar
100 ml water
For the glaze:
200 g milk chocolate
100 g butter
1 tablespoon honey
Preparation method
1. The base
1.1. Preheat the oven to 180°C (no fan, if possible).
1.2. Beat the egg whites with a pinch of salt until stiff. When they start to stiffen, gradually add the sugar and continue mixing until you have a glossy and stiff foam.
1.3. Add the flour mixed with baking powder, gently folding in with a spatula, not a mixer.
1.4. Fold in the coconut as well.
1.5. Pour the batter into a baking tray lined with parchment paper (the recommended size is 20x30 cm or similar), leveling it out.
1.6. Bake for 20-25 minutes, until it passes the toothpick test.
1.7. Remove the base and let it cool completely in the tray or on a rack.
2. The cream
2.1. Mix the egg yolks with the sugar (with a whisk, it doesn't need to be whipped too much).
2.2. Dissolve the pudding powder in cold milk.
2.3. Place the milk with the pudding powder in a small saucepan, add the egg yolk and sugar mixture.
2.4. Cook over low heat, continuously stirring with a whisk or spatula, until it thickens like a pudding cream.
2.5. Remove from heat, add the vanilla essence, and let the cream cool completely (cover with plastic wrap directly on the surface if you want to avoid a crust).
2.6. When the cream is cold, mix the butter (at room temperature), then gradually incorporate it into the cream until smooth.
3. Syrup and biscuit layer
3.1. Place the sugar in a small saucepan and let it cook over low heat without stirring until it caramelizes (turns golden). Don't let it go too long or it will become bitter.
3.2. Remove the pot from heat and carefully pour in the water (watch for hot splashes). Put it back on the heat and stir until the sugar is completely dissolved.
3.3. Let the syrup cool slightly.
3.4. Take each biscuit and quickly dip it in the syrup (if it's warm, just dip it briefly; if the syrup is cold, you can hold it longer). The biscuits shouldn't get too soggy, just lightly soaked.
3.5. Arrange a layer of biscuits over the cooled and leveled cream on the base.
4. The glaze
4.1. Place the broken chocolate, butter, and honey in a saucepan over very low heat.
4.2. Stir frequently until the chocolate and butter are completely melted and you have a smooth glaze.
4.3. Immediately pour the glaze over the layer of biscuits and level it with a spatula or the back of a spoon.
4.4. Refrigerate the cake overnight (minimum 5-6 hours) to firm up the layers.
Why I make this recipe often
It's one of those cakes that keeps well in the fridge and cuts nicely the next day. The egg white base uses up leftovers from other desserts, and the vanilla cream is simple. The biscuit layer shortens the work time because there's no need for another base. It's not fussy, but looks good when cut, and you can adjust the sweetness from the syrup amount.
Tips and variations
Tips
Don't leave the biscuits in the syrup too long, or they will crumble.
For the base, be careful not to mix too hard after adding the flour, to avoid losing the air in the meringue.
The cream must be completely cold before adding the butter, or it may curdle.
If the glaze sets too quickly, you can gently heat the spoon/spatula you use to level it.
Substitutions
You can use digestive biscuits if you don't have petit beurre, but the texture will be a bit different.
Milk chocolate can be replaced with dark chocolate if you want a less sweet glaze.
Variations
In the vanilla cream, you can add a bit of grated lemon zest for a fresher taste.
If you don't have honey for the glaze, you can skip it, but it helps with shine and consistency.
Serving ideas
The cake cuts best with a knife dipped in hot water and wiped dry.
It pairs well with black coffee or tea, especially after sitting in the fridge for at least a night.
You can decorate it with a bit of coconut sprinkled over the glaze if you like.
Frequently asked questions
What size should the tray be?
A 20x30 cm tray is suitable for this amount, but you can adjust to 22x32 cm as well. If you use a smaller tray, the cake will be taller.
Can it be made a day in advance?
Yes, in fact, it tastes better after a night in the fridge. The layers settle and it cuts more easily.
What if I don't have vanilla pudding?
You can try using plain cornstarch and a little vanilla, but the texture and flavor will be a bit more neutral.
How do I keep the biscuits from getting too hard?
It's important to quickly dip them in the warm syrup. If the syrup has cooled, let them sit a bit longer, but not too long or they will turn mushy.
Can I replace the butter in the cream with margarine?
You can use margarine if you don't have butter, but the taste and texture will be slightly different, especially when chilled.
Nutritional values (estimate)
A medium serving (from 18 slices) has about 260-300 kcal.
Protein: 4-5 g
Fat: 14-16 g
Carbohydrates: 28-32 g
These are approximate figures – actual amounts depend on how thick the layers are, how much butter you use, and the type of chocolate. The dessert is rich in carbohydrates and fats, so portion wisely.
Storage and reheating
The Tosca cake keeps well in the fridge, covered, for about 3-4 days. The glaze hardens over time, but the layers remain pleasant and do not dry out quickly. I do not recommend reheating – it is served cold or at room temperature. If you want to transport it, keep it in the tray and only cut when you reach your destination.