160 grams almond paste
110 grams of egg yolk
Lemon peel 2 grams
0.5 grams of ground cinnamon
1 gram of salt
200 grams of protein
150 grams of fine sugar
Low-gluten flour, 160 grams
30 grams of cocoa powder
Almond 50 grams
Macadamia nuts 50 grams
Fermented cream 90 grams
100 grams of white buttercream
Almond angle appropriate amount
The right amount of chocolate chips
1 first hit soft almond paste with a whisk, slowly add the egg yolk and mix well, then add lemon zest, cinnamon, salt and white pass to batter aside.
2 protein, sugar with an electric mixer, twice added sugar, beat at medium speed until soft.
3 protein added to the almond paste and mix well
4 low-gluten flour and cocoa powder sifted together with almond, macadamia nuts mix well together, and finally fermented mix melted butter and mix well.
5 into a clean hollow cake mold, after disappearing into the oven, the fire more than 200 ° C / 150 ° C under fire bake for about 30 to 35 minutes, came out immediately after the release standby to be cooled.
6 will be completely cooled cake smear on all white buttercream, covered with grilled appearance of almond and chocolate chips to decorate the surface of the cake.