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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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Melt butter over low heat or by double boiling.
Combine eggs and sugar in a bowl. Beat until creamy. (Photo #1)
Fold in the sifted dry ingredients and blend. (Photo #2)
Add the melted butter and blend evenly. (Photo #3)
Fill a tart pan with the batter 4/5 full. Generously sprinkle with almond slices. (Photo #4)
Bake in a preheated oven at 180 °C (365 °F) for about 30 minutes until golden. If the almonds turn brown but the center is not done, cover with foil and continue baking.
When baked, brush generously with syrup. (Photo #5)
To make a dense cake, let it rest in the refrigerator, ideally for about half a day.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
one 18cm tart pan |
0kcal |
120 minutes |
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| whole egg |
120g |
| sugar |
100g |
| cake flour |
70g |
| almond powder |
30g |
| butter |
50g |
| sliced almonds |
100g |
| sugar syrup |
100g |
【Preparation】
- Sift together flour and almond powder.
- Butter and flour the pan. (Not included in the ingredients list. Have an extra amount ready.)
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