1. The butter is softened at room temperature and stirred by hand to form a paste. Add powdered sugar in portions and mix well.
2. The whole egg liquid is broken up and added to the butter in portions, each time it must be fully beaten in, and then added again.
3. Mix the low flour, corn starch and baking powder in advance and sift into the butter paste.
4. Add cocoa powder and mix well.
5. After stirring until there is no dry powder, add almond flour.
6. The batter after mixing is creamy.
7. Rectangular pie pan with tin foil wrapped at the bottom. The batter is divided into two parts and 130 grams is used for the bottom of the cake. The remaining part is put into a piping bag. With eight teeth flower mouth.
8. The 130 grams of batter set aside is placed in a pie pan and smoothed. The edges must be pressed to a certain thickness.
9. Add mulberry jam and spread the bottom of the cake.
10. The batter in the piping bag is squeezed onto the jam according to the squeeze method of parallel diagonal lines.
11. Squeeze parallel slashes in the opposite direction in the same way and cover the previous slashes
12. Almond slices for surface decoration
13. Oven at 180 degrees, 30 to 35 minutes, spread out after being out of the oven, and then demould.
14. The surface can be decorated with powdered sugar.
Tips:1. Do not over-soften the butter. Over-softened butter will affect the crispy taste of the pie.
2. The almond flour in the recipe can be replaced with other nut flours
3. The mulberry jam in the filling part can be replaced with jams of other flavors.
