In a pot, combine 100g of butter, 100g of sugar, 100g of honey, and 100g of cream.

Place the pot on the stove over medium heat and stir occasionally as it comes to a boil.

Boil the mixture until it reaches a temperature between 107°C and 110°C, or until it turns a light golden brown.

Once ready, remove from heat and quickly stir in the toasted nuts and seeds. Ensure they are fully coated in the sauce.

Pour the mixture into a bowl or container and let it cool at room temperature while preparing the cake.

Grease a 19x26cm pan or a 23cm round pan with oil. Line the pan with parchment paper and oil it again.

Grate 300g of almond paste. If mixing by hand, grating the almond paste helps it incorporate better.

In a bowl, combine the grated almond paste and gradually add 150g of butter, 1 tablespoon at a time. Make sure each tablespoon is fully mixed before adding the next one. The mixture will become smoother and more manageable as more butter is incorporated.

Add the eggs one at a time, mixing thoroughly after each addition. The batter will continue to loosen as you add the eggs.

Add a pinch of salt, a few drops of almond extract (optional), and a splash of vanilla extract (optional). These extracts enhance the flavor of the cake.

Pour the cake batter into the prepared pan and smooth the top.

Bake in a preheated 190°C oven until the cake is golden brown and the center is no longer jiggly, about 15 to 20 minutes.

Once baked, remove from the oven and let the cake cool.

Top the cooled cake with the prepared Tosca almond topping, spreading it evenly over the surface.

Return the cake to the oven and bake again until the syrup is bubbling and the nuts are deeply toasted.

Allow the cake to cool before serving.