Cake bottom material

Butter 8 1g

Low powder 16 1g

Sugar powder 55g

One egg yolk

Caramel almond

Butter 38g

Animal whipped cream 38g

Vanilla sugar 45g

Shuiyi 43g

Almond slices 1 10g

Recipe practice:

1. When the butter is softened, add powdered sugar and beat until it turns slightly white. Add egg yolk, beat until the volume expands, sift in low powder, and cut and mix evenly with a rubber spatula. Crushed into dough, put it into a fresh-keeping bag, and throw it into the cold room 1 hour.

2. Take out the dough, roll it out in the plastic wrap, roll it into a cake 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 in plastic wrap, and roll it to the size of a baking tray. Preheat the oven 180 degrees, and the middle layer is about 20 minutes.

3. Mix all the raw materials of caramel almonds into the pot, stir while cooking, and turn off the heat after 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 180 degrees, middle layer, 15 minutes or so. I crouched by the oven all the time to watch, in case I got burnt. Especially easy to color. After being taken out of the furnace, the mold is demoulded, and after being cooled to be not hot, the caramel almonds face down and cut into small pieces.