Egg white? : 3

Almond? : 125

Sugar: 40

condiments

Egg yolk? : 3

Cream? : 300ml

Chocolate? : 100

Specific steps

first step

1. Weigh the required ingredients.

Second step

2. Send 3 white eggs and 40g sugar to wet and dry with electric egg beater. Small sharp corners that bend straight.

Third step

3. Sieve the almond powder, and stir the dried almonds into powder with the sharpening function of the blender in advance. Due to machine problems, the grinding is not very powder.

Fourth step

4. Smooth with a silicone knife, so that the protein paste and almond powder are evenly applied. Then put it into an 8-inch round cake mold.

Step five

5. Wrap the bottom with tin foil to prevent the batter from leaching out, preheat the oven in advance, bake at the middle layer 170 degrees for about 20 minutes, take it out (depending on the temperament of your oven), and put it on a shelf for cooling.

Step 6

6. Beat 3 egg yolks and 20g sugar with electric egg beater.

Step 7

7. Send it to thick and pale.

Step 8

8. Fresh cream can be sent until you see the pattern.

Step 9

9. Add the chopped chocolate (don't add all of it, leaving 20% as the best surface decoration effect) to the egg yolk paste, then pour in the whipped cream and spread it evenly.

Step 10

10. Pour into the newly baked and thoroughly cooled cake mold.

Step 1 1

1 1. Sprinkle chocolate chips on the cake mold.

Step 12

12. Then cover it with plastic wrap and put it in the freezer. Freeze for 24 hours and you can eat it.