1. Soften the butter at room temperature, add powdered sugar, and beat until slightly whitish.
2. Add egg yolk and beat until the volume expands.
3. Sift in low-gluten flour, cut and mix with a spatula and press evenly.
4. Mix into a dough, put it in a fresh-keeping bag and refrigerate for 1 hour.
5. Roll out to the size of a baking pan mold.
6. Spread greased paper on the baking tray, put in the dough, and pierce holes in the dough to prevent bulging. Put it into the preheated oven at 180 degrees for about 20 minutes.
7. Mix the ingredients in the caramel into the pot, stir while cooking, turn off the heat when the temperature rises to 115 degrees, pour in the almond slices and gently stir evenly.
8. Spread the caramelized almonds on the bottom of the cake and put them in the preheated oven at 180 degrees for about 15 minutes. Observe the middle to avoid burning.
9. Let cool.
10. Just cut into pieces.
