"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

Tosca Cake
(Norwegian Almond Caramel Cake)
Gourmet Archives

Topping:
1/2 cup heavy cream
1/3 cup sugar
1/4 cup unsalted butter, cut into bits
1/2 cup sliced unskinned almonds, toasted lightly

Make the cake: In a bowl combine well flour, baking powder and salt.
In bowl of electric mixer beat eggs until they are foamy. Beat in sugar gradually and beat mixture until it is thick and pale. Beat in the butter,
vanilla and milk. Add the flour mixture and beat batter until it is just combined. Pour batter into a 2 1/2-quart tube pan, coated with vegetable spray and bake in middle of oven 35 to 40 minutes at 350 degrees F,
or until tester comes out clean. Let cake cool completely in the pan on a
rack and invert it onto a plate. (Cake may be made 2 days in advance
and kept covered with plastic wrap and chilled. Bring cake to room temperature before proceeding with recipe.)
Make the topping: In a skillet combine cream and sugar. Cook mixture
over moderate heat, stirring, until sugar is dissolved. Stir n the butter. Bring mixture to a boil and boil it, stirring occasionally, until it is thickened slightly, and stir in the almonds.
Transfer cake to a baking sheet. Over it spoon the topping and put the cake under a preheated broiler about 3 inches from heat 30 seconds to 1 minute, or until almonds are golden. Transfer the cake with spatulas to a cake plate and serve it warm or at room temperature.