Category: Cakes
Author: Elm Little Peanut
Created: 2016-02-23 16:57:10
Description: http://www.anncoojournal.com this recipe is from a Singaporean god after communicating with the god, the god agreed that I will send the recipe in the kitchen to communicate with everyone, I am now posting according to the god's recipe after I made it myself! If you need to see the original recipe, please open the link above! Please be sure to adjust the time and temperature according to the temper of your own oven Please be sure to adjust the time and temperature according to the temper of your own oven Please be sure to adjust the time and temperature according to your own oven temper And then I use the 8-inch mold The original recipe is 6 or 7-inch mold, 180 degrees 45 minutes for everyone's reference! My habit is that the first three times of the new recipe will definitely be inserted with a toothpick first, whether it is already cooked! After three times, I just took it out of the oven directly, and I hope that everyone will develop this good habit too! Hey!
Light cream 200g
Caster sugar 100g
3 eggs
Low flour 150g
Baking powder 1/2tsp
Almond flour 2tbsp
Melt the butter 1tbsp
Vanilla extract 1/2tsp
Slices of almonds to taste
0. Add sugar to the cream and beat until 70 to 8 dispenses
1. Add the eggs one by one, beat well and add the next one! Add vanilla extract blend!
2. Add the sifted low flour and baking powder, stir well and add the almond flour
3. Finally add the melted butter and stir well and pour into the mold! Sprinkle almond slices on the surface! Preheat the oven at 170 degrees for about thirty minutes! Please adjust this temperature and time according to your oven temper!
Tips:
No need to whisk the eggs when you add them, just beat them evenly with an electric whisk!