Since we eat Scandinavian Tosca berry pie so often I started making little changes to it every now and then to try out new things. This is one such tweaked version and we call it the Luxury Tosca berry cake because it is more like a cake than a pie and this was, against all odds, even tastier than the original!

Luxury Toska berry cake on a table with plates and napkins

If you never made the Scandinavian Tosca Berry Pie – you might want to have a quick look at that recipe first to see the pics and how that one is made. That will make it easier to do this one if you are new to baking, since it has more pictures…

Turn the oven on – 180 C (350F)

If you have frozen berries you can thaw them in the oven while it warms up (see below for amounts…)

Butter a pie form or any over proof form. Just butter.

  •  Chop 100 ml hazelnuts – and roast them in the lower part of the oven while it’s heating up.

Then in a big bowl:

  • Mash 2 bananas
  • Add 4 eggs

Whisk. Use an electrical whisk if you have and make it really fluffy.

  • Add 100 ml (0.4 cup) almond flour
  • And 75 g (2.6 ounce) Philadelphia crème cheese

 Once again whisk – until even, and then pour into the pie form – this is more fluid then solid, hence the “pour”.

Now you’ll need about 250 g of berries. I prefer the frozen ones since I always have them at home and I think strawberries are a must so this is what I recommend:

  • 150 g strawberries
  • 100 g raspberries

 The raspberries can be added frozen, but the strawberries (because of their size) should be at least a bit thawed (hence the mention above to thaw them in the oven while heating it up).

 Place the strawberries evenly in the banana-egg mixture and then add the raspberries – also evenly spread.

Bake in the oven for 15 minutes – leave the hazelnuts in there as well- and meanwhile do the topping

In a small bowl:

  •  50 g (1.8 ounce) butter
  • 100 ml (0.4 cup) shredded coconut
  • 50 ml (0.2 cup) almond slices
  • ½ teaspoon vanilla powder
  • 1 tbsp. honey

 Mix this – which is easiest if the butter is room tempered. Once the 15 minutes are up, get the pie and the hazelnuts out of the oven. Add the nuts to the topping.

Stir them in and then sprinkle the topping over the pie. Try to spread it out as evenly as possible – and as thin as you can. I do this with my hands since that is the easiest.

 Put it back into the oven for another 15 minutes.

Eat warm, lukewarm or cold. Lovely either way!

Slice of Tosca berry cake on a plate




Luxury Tosca Berry Cake
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