1. Prepare all the ingredients and soften the butter at room temperature. The eggs are prepared at room temperature and the powder is ready. Spread the tarp on the baking tray
2. Add sino flour
3. Put the softened butter in the basin and use an electric whisk to break and stir. Add salt to beat evenly, gradually add the fine sugar in three times, and let it be fully beaten for 5-10 minutes until the volume of the butter becomes large and the color is white.
4. Add the eggs one by one and beat them up. After each addition, beat each egg until it melts into the butter paste. If there are signs of separation of water and oil, you can add a handful of flour in the recipe to make it smooth. Then add a little vanilla extract and beat evenly
5. Replace the spatula, sift in the evenly mixed low-gluten flour and baking powder in stages, and continue to stir until it becomes a smooth batter.
6. Use a spatula to scoop up a scoop of batter and drip it vertically. If it can drip naturally, it means that the consistency is just right. If it sticks tightly to the spatula, it is too dry. You can add cream one by one to adjust.
7. Pour the batter into the baking pan, use a spatula to roughly flatten the batter and shake it lightly. Bake in an oven preheated to 190 degrees for about 15 minutes.
8. Place the almond slices in the oven and bake at 160°C for 12 minutes until lightly colored.
9. During the baking time, make caramelized almonds. Put the confectioner's sugar and whipped cream in a milk pan and bring to a boil. Turn off the heat after the sugar is completely melted, add the toasted almond flakes, stir and cool until the temperature changes.
10. Sprinkle the caramelized almond slices on the baked cake base to cover the surface. Put it in the preheated 190 degrees and bake for 25 minutes. Put the baked cake and the tarp on the drying rack to cool. Finally cut into small pieces for consumption.
Tips:Butter must be beaten until fluffy
