1. First make the bottom of the cake: after the butter is softened, add fine sugar, and stir evenly with a spatula;
2. Add vanilla extract and beat evenly with a manual whisk;
3. Add the eggs in two portions, beating each time until fully integrated;
4. Sift in low flour and use a spatula to mix into a dough without dry flour;
5. Take a 15X15 cm mousse mold and wrap the bottom and sides with tin foil;
6. Spread the dough on the bottom of the mousse mold, flatten and compact the dough by hand;
7. Use a toothpick to pierce some small holes in the bottom, put it into the middle layer of the preheated 180 degree oven, bake for about 10 minutes, and the surface will be slightly yellow;
8. After taking it out, make the filling while cooling;
9. Put butter, whipped cream, caster sugar, maltose and honey in a small pot, heat it on low heat until it starts to boil;
10. Add almond slices, stir to mix, continue to cook for two minutes, turn off the heat when the soup is slightly dry;
11. Pour the cooked almond filling on the pie crust and spread evenly with a spatula;
12. Preheat the oven to 180 degrees, put it in the middle of the oven, and continue to bake for about 25 minutes until the surface is golden.
13. Finished product display
Tips:1. Cut into pieces and taste after cooling, the taste will be crispy;
2. Almond slices do not need to be roasted in advance and can be used directly.
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