Almond cake
By VicentaLakin
The first time I made this almond cake, it was amazing. The roasting process, full of smell。
Recipe Recommendations
- whole egg 90 grams
- Ultra-fine almond powder 65 grams
- unsalted butter 43 grams
- egg yolk 30 grams
- sugar 50 grams
- salt a little
- protein 50 grams
- lemon juice a little
- high powder 20 grams
- low powder 35 grams
- sweetening
- roast
- ten minutes
- simple
Steps for Almond cake
1
MATERIAL A (ALL EGGS 90 G, EGG YOLK 30 G, SUPER FINE ALMOND POWDER 65 G, SUGAR 50 G) IS EVENLY MIXED IN THE BASIN
2
(b) An electro-pumper to melt sugar, large size, white to thick paste
3
MATERIAL B (50 G PROTEIN, 40 G SUGAR, A LITTLE LEMON JUICE, A LITTLE SALT) WITH A LITTLE LEMON JUICE AND SALT ADDED TO THE PROTEIN, IN TWO INSTALMENTS, TO THE RIGID HAIR BUBBLE
4
AFTER MIXING PART OF THE PROTEIN WITH MATERIAL A, THE REMAINING PROTEIN IS POURED AND EVENLY MIXED
5
IN MATERIAL C, HIGH AND LOW POWDER IS SIFTED, THEN SIFTED INTO AN EGG PASTE AND EVENLY MIXED
6
The melted butter is slowly poured into the paste and evenly mixed
7
(b) Falling into the mold and shaking the bubble light
8
Put it in the preheated long-haired CRTF32K oven, 170 degrees 23 minutes。Almond cake Make Tips
1. Please refer to your own oven for specific time and temperature.
2. Be sure to use superfine almond flour; otherwise, the cake texture will be rough if the almond flour is too coarse.
3. If using this mold, you may choose to double the ingredients; this batter only filled half of the mold.