Cooking Steps

1. 

   Step1:1 prepare all materials and soften the butter at room temperature. The eggs are prepared at room temperature, and the flour is ready. Put the oilcloth in the baking tra

2. 

   Step2:2 add Xiao flou

3. 

   Step3:3。 Beat the softened butter into a bowl with an electric egg beater. Beat evenly with salt. Gradually add sugar in three times. Beat well for 5 to 10 minutes until the butter becomes large and whit

4. 

   Step4:4 add eggs one by one. Break them up. Beat each egg until it dissolves in butter paste. If there are signs of separation of water and oil, you can add a small amount of flour in the cube to make it smooth. Add a little vanilla and beat wel

5. 

   Step5:5 put on the scraper. Sift the evenly mixed low gluten flour and baking powder in several times, and continue to stir until it becomes a smooth batter.

6. 

   Step6:6 use a scraper to scoop up a spoon of batter and drop it vertically. If it drips naturally, it means the consistency is just right. If it sticks tightly to the scraper, it means it is too dry. You can adjust it by adding cream one by one.

7. 

   Step7:7 pour the batter into the baking pan. Use a scraper to roughly level the batter and shake it gently. Bake in the oven preheated to 190 ℃ in advance for about 15 minute

8. 

   Step8:8 almond slices in the oven. Bake at 160 ℃ for 12 minutes until slightly colored.

9. 

   Step9:9 in the baking time of cake embryo. Make caramel almond. Put the sugar and cream in the milk pot and boil over low heat. Turn off the heat after the sugar has melted completely. Put in the almond slices with roasted fragrance. Stir and cool to variable temperature.

10. 

    Step10:Sprinkle caramel and almond slices on the top of the cake embryo. Preheat to 190 ℃ and bake for 25 minutes. Put the baked cake and oilcloth on the air rack to cool. Cut into small pieces and eat.