Cracky Viennese almond cake

1

Add sugar to the whole egg, heat it up to about 40 degrees, mix it with an egg-beater while it warms

2

SWITCHING TO ACA ELECTRIC EGG-PUMPING UNTIL IT'S WHITE

3

Low-banded pasta mixed with corn starch

4

Join the mixed low and corn starch and roll it with a razor

5

Added to the muddled lemon peel and vanilla and melted butter, evenly mixed

6

Put butter on the mold, condensate it and remove the tweezers and then shoot down the extra flour

7

Put it in the oven 180 degrees for 35 minutes! Take it out of the mold and cool it off

8

Klimm production: egg yolk and half of the sugar are evenly mixed with an egg-pumper, with sifted low-banded flour

9

Put the rest of the sugar in the pot and boil it

10

Add a third of the milk to the yolk paste, mix it evenly with an eggbeater, and then evenly with the remaining milk

11

Heat in the middle of the fire, heat up from the bottom of the pot with a heat-resistant razor and boil down to Klim's state, and then slowly mix it

12

With a bigger basin, the cooling water goes faster

13

And then Klim's almost unheated, and cut into little bits of butter, which is evenly mixed every time

14

And good cream Klimt

15

The completely cool Klimt wraps it in a piece of cake

16

Put sugar and water in the milk pot, boil about 115 degrees in the middle and turn off the fire

17

Join the apricots right now. You'd better crush them earlier

18

You're gonna mix the sticky syrup into white crystals on the almond tablets, keep it loose, keep mixing

19

Once again, you'll be in the middle, you'll be in the middle of it, you'll be in the middle of it, and you'll start to change

20

It's so sweet

21

Sticking the pretzel almonds on the cream Klim

22

A flat powder of sugar

23

Sugar with a milk pot and water, boil it in the middle of the fire until the color changes around it, shake the pot and put it out when it's all the same! The bottom of the pan is light and the temperature changes so beautifully

24

Put caramel on a glass fibre mat, whatever shape you like! A little caramel left in the pot, and the syrup cooled a little bit with chopsticks on it to pull silk out for decoration

25

After full decorating

26

Nice lace

27

Cut it off

Since the cake batter does not require separating egg yolks and whites, the process is relatively simple; however, you must be attentive when beating the whole eggs—make sure to beat them until the texture is completely smooth! When making the pastry cream, heat it continuously. As it is easy to burn or form lumps at the beginning, use a heat-resistant rubber spatula to stir from the bottom of the pot while heating, and turn off the heat once it thickens! The mold I use is the Three Needs SN6823, diameter 180*100 double-layer hollow fluted tube mold (anodized) Gugelhupf cake mold. The starch in the cake cannot be substituted with other ingredients (cornstarch is preferred). Since ovens vary and I use a 30-liter oven, I set it to 180 degrees Celsius on the middle-lower rack (4th position)