I use the same silicone pad as you.

I used Junzhi's formula: 35g almond powder +65g sugar powder+1 egg white+15g sugar+a little pigment.

Let me talk about my experience here. I have a similar problem with you:

1, my dear almond cake is broken, because one batch is my problem. At present, according to my experience, I can determine the reasons: first, the temperature is too high, and second, the skin is not dry enough (the skin is not dry enough, probably because your batter is too thin. If your oven has the function of hot air+circulating air, it can be adjusted to 50 degrees, and the middle layer is dry).

2. The yellow edge around the almond cake is also caused by high temperature, but the high temperature can not be solved by cooling down. The solutions are: first, bake with the middle and lower layers of fire, and second, the upper layer needs heat preservation (the drip tray that comes with my oven is placed on the upper layer for heat preservation, and the effect is remarkable. If tin foil is not recommended, but don't lie on the almond cake, it will stick to the skin of the almond cake when baking, leading to baldness. It is recommended that both sides be folded and supported.

If the landlord does it, almond cakes will be like me.