For the batter and two 22 cm in diameter layers:
200 g of almond flour
5 egg whites
120 g of fine sugar
2 tbsp of fine sugar to sprinkle the tray with
For the cream:
5 egg yolks
100 ml of heavy whipping cream
80 g of sugar
225 g of butter
100 g of almond leaves to decorate the cake with
1 tbsp of icing sugar
The cake is 950 g
27 ноя 2016