# Fourth Baking Contest and is Love to Eat Festival# Almond Cake
1.
Spread a layer of softened butter in the mold, and then dip the large almond slices.
2.
Melt the butter and heat insulation water for later use.
3.
Put egg yolks, whole eggs, almond flour, and 100 grams of caster sugar in a basin for later use.
4.
Sift the low flour and medium flour together twice and set aside.
5.
Add 80 grams of caster sugar to the egg whites three times and beat to 10 to distribute (you can pull out the straight sharp corners).
6.
The egg yolk and the whole egg bowl are whipped in hot water until the color becomes lighter and thicker.
7.
Add 1/3 of the meringue to the egg yolk paste, stir evenly with a spatula, then pour the even batter into the remaining 2/3 of the meringue and stir evenly.
8.
Sift in low and medium flour. Stir evenly with a spatula. (Pay attention to the method of mixing, draw from the 2 o'clock direction to the 8 o'clock direction, turn the basin slightly clockwise, and continue to mix. This mixing method is less easy to defoam)
9.
Pour in the melted butter and stir evenly; the mixed batter is even and shiny.
10.
Pour the batter into the mold, 8 minutes full, into the oven preheated to 170 degrees, middle layer, bake for 25 minutes.
