Almond Pound Cake

Name: Almond Pound Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Fermented butter; 80g Powdered sugar; 80g Low powder; 20g Almond powder; 1g Baking powder; 100g Room temperature eggs; 2 drops Vanilla extract; Some syrup; 50g water; 10g Sugar; 5g sweet wine

by Pineapple Nana

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Pound cake is my personal favorite cake, not one of them. It melts in the mouth, and the high-purity milk fragrance is full of fragrance. The pound cake does not require high temperature. The taste of refrigerated and normal temperature is completely different. And because of its variety of tastes, it is favored by it. Afternoon tea, a cup of coffee, a cup of Earl Grey tea, two or three pound cakes are enough.
I have reduced the amount of sugar in the recipe. If you don’t like sweet ones, you don’t need to reduce them. If you like sweet ones, you can add them appropriately. But the amount of sugar should not exceed the amount of butter.
One finished formula weighs about 350 grams. The slice can be cut into 15 to 18 slices. "

Almond Pound Cake

1. The butter softens at room temperature. Add powdered sugar and stir with a spatula. Prevent flying powder when beating with a whisk.

2. The whisk fully beats the butter. Wait for it to become larger and the surface is shiny.

3. Beat the eggs at room temperature. Add to the whipped butter in portions. Each time you add egg liquid, you must fully beat in the butter before adding the next time.

4. Add all the egg liquid to the butter and add vanilla extract.

5. Mix baking powder, low powder and almond powder. Sift into the butter paste. Stir until there is no dry powder. Do not over-mix.

6. Put the butter in the piping bag. Squeeze the butter paste into the mold. Please drop the mold to shake out bubbles in the butter paste.

7. Sprinkle with sliced almonds. The oven is 180 degrees. 40 minutes. You can use a knife to make a cut in the middle of the cake at 20 minutes. During the roasting process, the syrup is made. Put the water and sugar into the container and boil. When the temperature drops to the point where your hands are not hot, add Baileys liqueur and mix for later use.

8. Remove the mold immediately after baking and brush with syrup. Brush the syrup boldly. Don't omit the syrup brushing step. The pound cake without syrup will be very dry and swallowing. The taste will be much worse. When the cake is still warm, wrap it in plastic wrap and put it in the refrigerator. The pound cake will be delicious after refrigeration.

Tips:
The butter should be blown well.
After sifting in the powder, don't over-mix it, just don't have dry powder.
Eggs must be at room temperature! ! Frozen eggs, added to butter, will harden the butter due to its temperature.
Syrup problem. After the water and sugar are boiled, let cool before adding alcohol to taste.