Recipe: Caramel Almond Pound Cake

Home Cooking Recipe: Caramel Almond Pound Cake

Notes:

From "German-style simple baking" - p18-19 caramel and almonds are also classic, try to combine caramel almonds with basic pound cakes. It is also very special to bake out a thin cake embryo with a hot plate for a short time. The amount of square can be made into a baking tray of 28x28cm.

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare butter to soften at room temperature. Eggs are placed in advance to room temperature. (20 degrees or so) spread the oil paper in the baking tray. The almond slices are placed in the oven and baked at 160 degrees for 10-15 minutes until the scent floats out and is lightly colored. Staring at it, don't bake too much, it's not good to paste it.

    Prepare butter to soften at room temperature. Eggs are placed in advance to room temperature. (20 degrees or so) spread the oil paper in the baking tray. The almond slices are placed in the oven and baked at 160 degrees for 10-15 minutes until the scent floats out and is lightly colored. Staring at it, don't bake too much, it's not good to paste it.

  2. Home Cooking Recipe: Put the softened butter into the cooking pot and use a electric egg beater to break and stir. Add the sugar and mix it for 5~10 minutes until the butter becomes bigger and the color is white.

    Put the softened butter into the cooking pot and use a electric egg beater to break and stir. Add the sugar and mix it for 5~10 minutes until the butter becomes bigger and the color is white.

  3. Home Cooking Recipe: Add eggs one by one and continue to stir. Each egg takes 1 to 2 minutes of stirring time. After each addition, whipped until the butter paste is smooth. If there is any sign of water and oil separation, you can add a small amount of flour in the square to restore smoothness. Then add a little vanilla extract and a pinch of salt and continue to stir.

    Add eggs one by one and continue to stir. Each egg takes 1 to 2 minutes of stirring time. After each addition, whipped until the butter paste is smooth. If there is any sign of water and oil separation, you can add a small amount of flour in the square to restore smoothness. Then add a little vanilla extract and a pinch of salt and continue to stir.

  4. Home Cooking Recipe: Replace the scraper, sift the mixed low-gluten flour and baking powder into the mixture 2 to 3 times, and continue to stir until it becomes a smooth batter without the powder particles.

    Replace the scraper, sift the mixed low-gluten flour and baking powder into the mixture 2 to 3 times, and continue to stir until it becomes a smooth batter without the powder particles.

  5. Confirm the softness of the batter. Use a spatula to pick up a spoonful of batter and drop it vertically. If it drops naturally, it means the consistency is just right. If it is tightly adhered to the scraper, it means that it is too dry, and it can be adjusted by adding milk to the spoon. (In this step, I added a few spoons to meet the requirements of the party)

  6. Pour the batter into the baking tray, flatten the batter with a spatula and tap the table a few times. Put in an oven preheated to 200 degrees in advance and bake for about 15 minutes.

  7. In the time of baking the cake embryo, make caramelized almonds. Fine sugar and whipped cream are slowly boiled in a milk pot. After the fine sugar is completely melted, turn off the heat and put in the almond slices in step 1. Stir and cool to warm.

  8. Sprinkle the caramelized almond slices over the baked cake embryo to cover the surface.

  9. Put in a preheated 190 degree roast until 20~25 minutes. Put the baked cake on the rack with oil paper and cool it. Finally cut into small pieces for consumption. I cut into a total of 32 pieces of 3.5x7 cake pieces. Sealed and preserved, because the caramelized almond layer will become soft and lose its crunchy taste.


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