1. Soak the almonds in water for 15 minutes, peel them and let them dry.
2. 60 grams of almonds are powdered with flour in a food processor.
3. The remaining almonds are crushed in a food processor with 85 grams of sugar.
4. Beat the remaining 170 grams of sugar and eggs thoroughly.
5. Mix the egg liquid of step 4 and the powder of step 2, 3 evenly.
6. Install the mold. The eight-inch cake mold I use.
7. Preheat the oven. Bake at 180°C for 35 minutes.
8. Demoulding. Tan Liang.
9. Sprinkle with powdered sugar!
10. The barbecue stick burns red.
11. Burn lines on the surface of the cake.
12. Cut into pieces, serve on a plate, and two spoonfuls of homemade milk caramel sauce. Began to eat!!!!!!
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