Glaze: Scald and peel the almond. Roast the nuts in a hot, dry frying pan until it begins to crunch in the shells. Put the nuts in a towel and rub the shells. Chop half of the almond and nuts. Leave the rest whole.
Melt the fat in a saucepan. Add sugar, flour mixture, syrup, milk, almonds and nuts. Mix well. Do not allow the glaze to boil, as it may be sugary.
Make the cookie dough. Put the flour mixture, sugar, vanilla sugar and baking powder in a food processor. Cut the butter into cubes and add them. Drive to a grainy mass. Add eggs and sour cream. Mix into a smooth batter.
Grease and sprinkle a round shape, preferably with a removable bottom, 24-26 cm in diameter (for 8 ports). Pour the batter into the mold.
Bake in the middle of the oven for 25-35 minutes. Take out the cake. Raise oven temperature to 250 ° C. Start timer
Distribute the Tosca glaze evenly throughout the cake. Bake in the middle of the oven for 5-10 minutes until the surface is golden. Start timer
Allow the cake to cool slightly before loosening from the mold. Place the Tuscan in the fridge for a few hours before serving.