This kind of cake is especially suitable for warm and cold spring.

Eating in your mouth, with a faint almond fragrance, feels particularly warm!

I have made it several times, and I feel that this cake is more suitable for hot eating.

When honey and almond touch, what kind of sparks will collide between lips and teeth, ...........? "

Composition details

condiments

Eggs (of hens)

five

Low powder

80 grams

almond powder

20 grams

Auxiliary milk

70 grams

corn oil

50 grams

honey

30

refined sugar

60

lemon juice

A few drops

sweet taste

Someone's taste

other

craftsmanship

one hour

time consuming

ordinary

difficulty

Steps of almond honey Qifeng cake

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1

Raw material map

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2

Egg separation

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three

Add honey and corn oil to egg yolk and mix well (I think this step is very important, so that oil and egg yolk can be mixed well, and it is not easy to separate oil from water when adding milk or water, thus shortening the mixing time).

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four

Add milk and mix well.

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five

Sift in almond powder first and mix well.

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six

Sieve in low powder

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seven

Stir until it is fine and free of particles.

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eight

Whipping of the meringue: squeeze five egg whites into a few drops of lemon juice, whip with electric egg beater until coarse, add 1/3 white sugar, whip until fine, then add 1/3 white sugar, continue to whip until slightly textured, then add the remaining white sugar, and continue to whip until dry and foaming; (dry foaming: the eggbeater is pulled out of the meringue, and it has an upright sharp corner. ) The meringue is ready.

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nine

The wet foaming chart has a hook, so it needs to be sent continuously.

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10

Preheat the oven to 140 degrees. Start mixing the meringue and yolk paste: mix one-third of the meringue evenly, then mix the remaining half evenly, and finally mix all the meringue evenly until they are fine and smooth.

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1 1

Pour it into the mold, smooth the surface, and tap it gently on the stove to shake out bubbles.

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12

Sprinkle with almond slices

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13

Send it into the preheated oven and color it in the lower layer/140 degrees /40 minutes, 180 degrees 10 minutes. (The specific temperature depends on the personality of each oven. ) If you like something darker, you can color it 15 minutes.

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14

Take it out of the oven, slam it on the table a few times, shake off the hot air inside, buckle it immediately, let it cool and demould it.

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15

Take a profile photo.

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16

Cut and show.

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17

The internal organization is super subtle

Zhu Weifang's works in the food world

Industry category: baking children's afternoon tea Qifeng cake