1. The butter is softened at room temperature, add salt and sugar and stir well;
2. Add whole egg liquid and whipped cream in batches and stir evenly;
3. Add sifted low-gluten flour and stir to form a dough;
4. Roll out the dough into the mold, insert the hole with a fork, and bake at 170°C for 10 minutes
5. Boil the milk and sugar B, add the egg yolk and stir well;
6. After returning to the pot, add starch, stir quickly until thick, add butter B, stir evenly, and sieve for later use;
7. Beat butter A and white sugar A until white, add egg liquid and continue to beat, pour in almond flour and mix well, then add lemon juice and mix well. Set aside;
8. Mix steps 7 and 6 well, and squeeze the prepared almond butter into the tower shell for 8 minutes;
9. 140°C, continue to bake for 18 minutes, and brush honey with any decorative fruits on the surface.
Tips:The tower should be roasted twice. Be careful not to roast for a long time the first time
