Tuppakaka Recipe - Allrecipes.com
Tuppakaka Recipe
  • READY IN 1 hr

Tuppakaka

Recipe by  

"Tuppakaka is a Swedish cake. It is very easy to do, but turns out a wonderful cake. Gooey in the middle, and almost like meringue on top."

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Ingredients Edit and Save

Original recipe makes 9 inch round cake Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch springform pan, and sprinkle with dry breadcrumbs.
  2. Stir together the egg and sugar. Melt butter or margarine, and stir into mix. Add flour; mix until smooth, but not fluffy. Spread the batter into the prepared pan. Sprinkle flaked almonds on top.
  3. Bake for 25 minutes. Allow cake to cool slightly before removing from the pan. Cool completely on a wire rack. This cake keeps very well for up to a week in an airtight container or plastic bag.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

Wow!! I have to say, i was skeptical at first. So easy? So few ingredients? The results were great :) i did take some liberties, cut down the sugar to 1c and added a packet of vanilla sugar, then a few drops of almond extract. I topped with sliced almonds and a sprinkling of brown sugar, and put it under the broiler for a minute after it was done. I wanted to find out if it was good chilled but it didn't last that long. :) thanks for the quick, easy, and elegant recipe!

 
Most Helpful Critical Review
Aug 08, 2005

hi, i tried this cake and although it was quite tasty, it turned out a bit like a normal sponge cake. i used ground almonds instead of flakes which probably didn't help, it wasn't at all gooey inside. any tips on how to make it better? my oven is an old non-fan-assisted one, and i tried compensating by cooking at about 215 degrees c. thanks.

 

19 Ratings

Mar 15, 2006

This is a fabulous cake! It is so easy and simple to make and I love the slightly dense, moist and crackly meringue top. This recipe is pretty exact, and I have found that if I try to mess with this recipe in just about any way, it turns into a normal cake without the moistness and meringue top. When I have changed the bread crumbs or mixed too much air into this recipe, or tried to half this recipe I am ususally dissappointed (I think halving the egg is tough and too much egg makes it dry). But give this cake a try and be exact the first time through. It is Elegant and fabulous alone, or with Breyers French Vanilla Ice cream, Hazelnuts and strawberries on the side

 
Aug 30, 2003

This was so easy to make, you use regular ingredients that you have at home; its fast and taste great. I also added a little vanilla extract which was good!

 
Nov 12, 2003

Delicious, made it for a picnic but in the morning there was nothing left! I put a little less sugar

 
Mar 27, 2005

I wish there was such thing as 6 stars! This is the easiest recipe I have ever done! I wasn't sure if it was going to work or not, because there wasn't very many ingredients. It tured out absolutlely wonderful! I would definetly make this again. The only thing is that it was impossible for me to get it ot of the pan, so it fell apart.

 
Mar 06, 2003

Really fast, very simple and delicious!! This is something you can do on a very short notice, for unexpected guests or even for a Sunday breakfast. I love it!

 
Dec 09, 2006

Baked this twice. The first time the breadcrumbs all burnt and the cake was overcooked at 25 minutes. But it still tasted good! The second time I omitted teh breadcrumbs and used a greased and floured pan, lowered the temp to 375, and baked it for about 22 minutes. It had a much better texture. This is such a simple and exotic cake to make-- i will add it to my list of go-to desserts!

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 49.3 g
  • 16%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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