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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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Butter* the inner surface of the mold and cover with almond slices as in the photo. (Photo #1)
(*This is not included in the ingredients list. Have extra amount ready.)
Stir butter until it becomes creamy.
In a bowl, cream together egg yolks and half of the sugar (50g).
Place egg whites in a bowl. Add the rest of the sugar (50g) and beat until stiff. (Photo #2)
Stir in the egg yolk mixture to the butter. Blend well. (Photo #3)
Stir in the meringue and the sifted dry ingredients alternately. (Photo #4)
Fill a tube mold with the batter 4/5 full. (Photo #5)
Bake in a preheated oven at 180 °C (356 °F) for 30 minutes until golden.
Remove from the mold while the cake is still hot. After cooling, sprinkle with confectioners’ sugar lightly.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 18cm tube cake mold |
317kcal |
120 minutes |
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| butter |
90g |
| sugar |
100g |
| whole eggs |
150g |
| cake flour |
80g |
| almond powder |
20g |
| sliced almonds |
35g |
| confectioners’ sugar |
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【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and almond powder.
- Separate the eggs.
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