What to Buy1. Blanched almonds - 200 grams
2. Sugar - 250 grams + 50 grams for the top
3. Eggs - 4 pieces
4. Cream for whipping, 32% or higher - 250 grams
5. Vanilla Sugar - 10 grams (1 packet)
6. Baking Powder - 10 grams (1 packet)
7. Flour - 300 grams
8. Butter - 125 grams, softened
9. Milk - 2 tablespoons
How to Make It1. Beat the 4 eggs with the 250 grams of sugar well, until the sugar dissolves
2. Separately, whip the 250 grams of cream with a mixer, and once it's a whipped (not runny) uniform mass, gently fold it into the first mixture with a large spoon
3. Add the vanilla sugar and baking powder, the 300 grams of flour and mix very, very well, you can use the mixer, but on low speed
4. Pour it onto a baking sheet and put it in the oven for 15 minutes at 190 degrees; once it's risen and browned you can take it out, but leave the oven on
5. Put a medium pan over low heat, add the almonds, the softened butter cut into cubes, 50 grams of sugar, add 2 tablespoons of milk and stir into an even mixture - once the butter has melted it's ready
6. Carefully (the base can be quite delicate) and evenly spread the almond mixture (the filling) over the cake. Put it back in the oven for about 10 minutes at the same 190 degrees, watching that the almonds don't burn
2. Sugar - 250 grams + 50 grams for the top
3. Eggs - 4 pieces
4. Cream for whipping, 32% or higher - 250 grams
5. Vanilla Sugar - 10 grams (1 packet)
6. Baking Powder - 10 grams (1 packet)
7. Flour - 300 grams
8. Butter - 125 grams, softened
9. Milk - 2 tablespoons
How to Make It1. Beat the 4 eggs with the 250 grams of sugar well, until the sugar dissolves
2. Separately, whip the 250 grams of cream with a mixer, and once it's a whipped (not runny) uniform mass, gently fold it into the first mixture with a large spoon
3. Add the vanilla sugar and baking powder, the 300 grams of flour and mix very, very well, you can use the mixer, but on low speed
4. Pour it onto a baking sheet and put it in the oven for 15 minutes at 190 degrees; once it's risen and browned you can take it out, but leave the oven on
5. Put a medium pan over low heat, add the almonds, the softened butter cut into cubes, 50 grams of sugar, add 2 tablespoons of milk and stir into an even mixture - once the butter has melted it's ready
6. Carefully (the base can be quite delicate) and evenly spread the almond mixture (the filling) over the cake. Put it back in the oven for about 10 minutes at the same 190 degrees, watching that the almonds don't burn
