1, raw materials: whipped cream 30g, chocolate100g, almond powder 30g, almond powder 20g, cheese powder15g, 2 eggs, baking powder 1/4 teaspoons, and sweet potato cranberry 40g.

2. Seasoning: butter100g, sugar 25g, honey 25g.

3. Mix low-gluten flour, almond powder, chopped almond and golden cheese powder and sieve for later use. Pour the sugar into the butter softened at room temperature in advance, and beat it with an egg beater until the butter turns white, fluffy and pasty.

4. Add honey in three times and beat evenly.

5. Pour the sieved crushed almonds and flour in one breath, and carefully mix them with a rubber scraper until there are no flour particles in the batter.

6. Pour the batter into a 6-inch cake mold and cook for a few times to remove the internal bubbles. After the oven is preheated 10 minutes 170 degrees in advance, put the cake mold in, bake for 35 minutes, and then take it out to cool. (Before taking out, stick a toothpick in the middle of the cake, and when pulling out, there is no wet flour on the toothpick, which means that it is baked.) Wipe the cooled cake with a squeegee for later use, or use a food processor to grind it into powder.