1. Preheat your oven to 350°F (175°C). Line a 9.8x13.8 inch (25x35 cm) baking pan with parchment paper.

2. In a large mixing bowl, combine 1 cup (200g) of sugar, 7 ounces (200g) of almond paste, and 1/2 cup (115g) of softened butter. Beat in 4 large eggs one at a time until well combined.

3. In a separate bowl, whisk together 1 1/4 cups (160g) of all-purpose flour and 2 teaspoons of baking powder. Add 1 cup (240ml) of heavy cream and mix until smooth. Fold this mixture into the sugar mixture, then stir in 1 cup (120g) of chopped Daim bars (a type of Swedish caramel-filled milk chocolate bars).

4. Pour the batter into the prepared baking pan and smooth the top. Bake in the lower part of the oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

5. While the cake is baking, prepare the tosca topping. Melt 1/2 cup (115g) of butter in a saucepan over medium heat. Add 1 cup (200g) of sugar, 2 tablespoons of light corn syrup, 2 tablespoons of all-purpose flour, and 1/2 cup (120ml) of heavy cream. Bring to a boil, then remove from heat and stir in 3.5 ounces (100g) of almond paste.

6. Once the cake is done, remove it from the oven and spread the tosca topping evenly over the top. Return the cake to the oven and bake for an additional 10-15 minutes, or until the topping is golden brown. Remove from the oven and sprinkle with chopped Daim bars. Let cool, then cut into squares and serve.