Tosca Cake

This isn't really the "traditional" tosca cake, but I prefer this version. It's a basic sponge cake, with an almond toffee on top. The toffee provides a nice bit of extra flavor and crunch.

Tosca Cake

Ingredients - Cake
150g Butter
2 dl Sugar
2 Eggs
2 tsp Vanilla powder
½ dl Water
3 dl Flour
1 tsp Baking powder

Ingredients - Cake

Ingredients - Toffee
1 dl Almonds
1 dl Sugar
50g Butter
2 tbsp Flour
2 tbsp Milk

Ingredients - Toffee

Start by making the cake. Whisk the butter and sugar until completely incorporated. Whisk in the eggs, one at a time. Add the vanilla powder and water and whisk. Mix the flour and baking powder together, and stir it into the batter.
Butter and breadcrumb a mold, the one I use has a diameter of 24cm. Put the batter into the mold and spread it out somewhat evenly.
Bake in the lower part of the oven, at 175°C, for 30 minutes.
In the mean time, prepare the almond toffee. Chop the almonds, then put all the ingredients into a pot, and bring to the boil while whisking. Try to time it so that it's done not too long before the cake is done.
Once the cake is done, take it out of the oven, and spread the toffee over it. Bake for a further 10 minutes, in the top part of the oven.

Batter

Toffee, pre-boil

Toffee, post-boil

Spread across the top