Almond Cake

Overview

The almond cake made using Teacher Susumu Koyama's recipe has a great aroma and taste.

Have all materials ready
Pour the whole eggs, egg yolks, almond flour, and fine granulated sugar 1 into the egg beating bowl
Beat it thoroughly and it’s time to exercise your arm strength. In the middle, you need to scrape off the edges with a spatula before beating
In the final state, the volume becomes larger, the color becomes white, and it becomes a thick paste
Add the caster sugar to the egg whites and beat until short peaks appear
Take 1/3 of the egg white and mix it with the previous egg batter evenly
Pour back the original egg whites and mix evenly. Do not over mix
Mix the high and low flour evenly and sift once, then sift twice into the egg batter
Cut and mix and mix well
Melt the butter in water and pour it into the batter
Mix well
Lightly grease a cake mold with oil, pour the cake batter into the mold, and sprinkle a layer of almond slices on the surface
Place the upper and lower racks of the preheated oven at 170 degrees and bake for 45 minutes
After taking it out of the oven and letting it cool, you can remove it from the mold by hand. This mold is very easy to use. After pressing down the edges, you can push up on the bottom with your hands to release it
Finished product