caramelized almond cake

materials:

almond slices 16g, egg white 45g, egg yolk 8g, whipped cream 2g, low-gluten flour 16g, salt 1.5g, fine sugar 36g, butter 36g

Steps:

1. Preheat the oven at 18 degrees.

2. Egg whites+egg yolks+whipped cream are evenly stirred and fully emulsified.

3. The butter is melted into a liquid in a microwave oven or separated from water. Add low-gluten flour, sugar and salt and stir well.

4. mix the liquids in step 1 and step 2, stir them evenly with eggs, sift the batter, pour in almond slices, and stir them evenly with a scraper.

5. Pour the almond paste into the baking tray and spread it evenly, leaving no gaps as far as possible.

6. Put it into a preheated oven and bake at 18 degrees for 8 minutes. When the time is up, turn the oven to 15 degrees, take out the almond cake, pour it on the chopping board, and cut it evenly with a knife. Then put it back on the baking tray. Because there is a gap, it can be spread on two baking trays (small oven can also be baked in batches), sent back to the oven and baked at 15 degrees for 14 minutes. (specifically, look at the coloring, you must have a deep caramel color to be fragrant enough, but don't burn it! )

7. After baking, take it out and let it cool. Baked almond cakes will be crisp for weeks.