Cake bottom material

Butter 8 1g

Low powder 16 1g

Sugar powder 55g

An egg yolk

Caramel almond

38 grams of butter

Animal whipped cream 38g

Vanilla sugar 45g

Shui Yi 43g

Almond slices 1 10g

Recipe practice:

1. When the butter becomes soft, add powdered sugar and stir until it turns slightly white. Add egg yolk, beat until the volume expands, sieve in low powder, and cut and mix evenly with a rubber scraper. Grind into dough, put it in a fresh-keeping bag and put it in the refrigerator 1 hour.

2. Take out the dough, roll it out with plastic wrap, roll it into cakes with the same size as the baking tray, put it in the baking tray, and punch holes in the dough with a fork. Take out the dough, roll it out with plastic wrap and roll it to the size of a baking tray. Preheat the oven to 180 degrees, and the middle layer will take about 20 minutes.

3. Mix all the raw materials of caramel almond into a pot, stir while cooking, and turn off the fire when the temperature reaches 1 15 degrees. Pour in the almond slices and stir well, being careful not to crush the almond slices. Spread caramel almonds on the bottom of the cake and flatten them with a scraper.

4. Preheat the oven to 180 degrees, in the middle layer, about 15 minutes. I have been squatting by the oven to observe in case I get burned. Especially easy to color. After being taken out of the furnace, demoulding, cooling until it is not hot, caramel almonds face down and cut into small pieces.