1-Let’s dive into making this Caramel Soaked Almond Cake, where every step builds toward that amazing caramel flavor and crunchy topping. Start by preheating your oven to 335 degrees Fahrenheit and preparing a 9-inch springform pan with butter and parchment paper for easy release. This classic Swedish treat, Toscakaka Torte, comes together in about 30 minutes of prep, so gather your ingredients and let’s get mixing.

2-Using a stand mixer with a paddle attachment, whip the softened butter, sugar, and dulce de leche on high speed until it’s pale and fluffy this creates the base for that tender crumb. Add the eggs and vanilla extract, blending until creamy, then gently mix in the milk; don’t worry if it looks curdled, as that’s normal and won’t affect the final cake. In another bowl, whisk together the flour, almond flour, baking powder, and salt, then sift it over the wet mix and fold gently until just combined.

3-Pour the batter into your prepared pan, smooth the top, and bake for 30-35 minutes until the edges set but the center is slightly underbaked. While it’s baking, make the caramel sauce: In a heavy-bottomed saucepan, dissolve sugar and water over medium-high heat by whisking, then stop whisking and let it boil to a dark amber color, swirling occasionally for even heat. Remove from heat, add butter and whisk until melted, then whisk in heavy cream and vanilla vigorously until smooth, and pour into a bowl to cool.

4-Once the cake is out, pierce the top all over with a chopstick and slowly pour the caramel sauce over it, saving some for serving, then sprinkle on the toasted sliced almonds. Pop it back in the oven for another 10 minutes until fully cooked. Let it stand for 10 minutes, loosen the edges, remove the pan ring, and sprinkle with flaky sea salt before serving warm or cooled. For added fun, this method ensures the cake soaks up all that caramel goodness, making it extra moist and flavorful.