Almond Cream Cake

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Almond Cream Cake

Soften the butter at room temperature and add sugar.

Mix with a rubber spatula first, then beat evenly with a mixer.

Continue beating evenly with a mixer. Add the whole egg liquid in 3 portions, beat quickly with the mixer until it forms a smooth cream-like mixture.

Mix low-gluten flour, baking powder, and vanilla powder together, sift into the cream mixture, and mix slightly with a rubber spatula.

Add almonds, mix into an even dough with hands.

Place the dough on plastic wrap, shape into a rectangular prism, wrap with plastic wrap, refrigerate for 3 hours to solidify, or freeze for 1 hour.

Cut the solidified dough into slices about 1cm thick, place on a baking tray, and bake.

Baking: (Time and temperature are for reference only, adjust according to your oven) Preheat the oven, 150 degrees for 15 minutes, reduce to 140 degrees for 10 minutes, turn off the heat and let it sit in the residual heat for 10 minutes.