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| German style cake made of an almond powder batter, topped with sliced almonds. In this recipe, we use 20g of almond powder for the batter, but you can increase the amount up to 50g. Note that the total amount of flour plus almond powder should always be 100g, for instance, if you are using 50g of almond powder, reduce the amount of flour to 50g. |
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Cream together butter and sugar. (Photo #1)
Stir in beaten eggs. 
Add sifted dry ingredients and blend well to make a smooth batter. (Photo #2)
Fill a baking tray with the batter to a depth of 1cm.
Sprinkle with sliced almonds generously on top. Bake in a preheated oven at 180 °C (356 °F) until golden. (Photo #3)
Cut into squares.
