Almond Cake



[Material]

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

Stuffing:
100 grams of white buttercream

decoration:
Almond angle appropriate amount
The right amount of chocolate chips

[Practices]

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.