This is a cake that fully expresses the flavor of almonds and soft taste. The source of the cake is from the hill. The almond cake has a lot of almond powder, egg yolk and sugar. It is rich in scent, even if the surface is not syrupy, but the cake itself is enough to make people straight. Calling delicious ~-----The mold is unrestricted~ See your personal preference~~ The original recipe is to brush the oil in the mold, covered with almond slices~ I save the matter directly on the surface~
Pour the whole egg, egg yolk, almond powder, and granulated sugar A into the egg bowl. Emphasize again. Please use the ultra-fine almond powder. When I first do it, the ordinary ones are larger, and the taste will affect the taste.
Fully smear, need to pause a few times on the way, use a spatula to spread the batter from the bottom of the pelt and mix well to continue to whipping, the batter on the edge is also ~ until the volume becomes larger, the color is somewhat white, and becomes a thick paste
Protein + granulated sugar B is sent until it can pull out the sharp corners~
First, take a part of the protein and mix it, then pour in the remaining protein and mix well.
The high and low powders are sieved once before, then sieved into the egg paste and mixed evenly.
Slowly pour the melted butter into the batter and mix well.
Pour into this small mold, it is best to squeeze it with a flower bag~~ Sprinkle with almond slices on the surface. I forgot to forget~~~ Make sure it won't fall.
170 degrees 25-30 minutes each oven temperature is different, please adjust the temperature of each oven according to the condition of your own oven, please adjust the temperature of each oven according to the condition of your own oven, please according to the condition of your own oven Adjust important things and say it three times~
Baked good look ~ immediately demoulding ~ ~ placed on the cooling rack to cool ~ ~ hot eat, the surface is slightly brittle, the inner elastic is full ~
This cake is a little complicated. I also added the almond powder to it first. It feels a lot of fluffiness. So when you send it, you must pay attention, be patient, and slowly think about it. Do you want to put the almond powder in the end and then consider respecting the original side, and the finished product is also very soft, indicating that this method can be dripped ~~---Second thought of this cake count single sponge? The first part of the whole single is issued, and then the added protein can make the organization Q bomb, but also make the organization more fluffy to achieve a balanced taste ~ ~ I am also guessing ~ ~ welcome to give pointers ~