Fill: 1/2 kg. Sugar10 egg white1/2 kg. butter of almonds essence170 grs. of almonds, peeled and grated for the decoration of split almonds. In a gown bowl with a wooden spoon the butter with the flower sugar, until creamy, add the yolks one by one while still beating until it forms a soft paste. It gathers the whites to snow; Hang the flour and incorporate alternately to the previous preparation mixing well to form a homogeneous paste. Enmantequille low molds of about 25 cms. In diameter, empty pasta portions, bring to the preheated oven at medium temperature, then take off immediately. Continue in the same way until you finish the paste. Reellene: gatheres the whites until they are sparkling, add the sugar little by little while still beating. Soften the butter and add it clearly, continue beating for about 15 minutes the grated almonds and a few drops of almonds. Fill in the pancakes with this cream. Put one on the other to form the cake. Cover with the rest of the cream everywhere and decorate with the split almonds. Let stand for a while before serving.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make almond cake: |
| 300 gr Harina 300 gr butter 300 gr sugar flow 8 egg (s) |
