Ingredient:
- Melted unsalted butter: 100ml
- Vanilla: 1 teaspoon
- Almond powder: 1 small cup
- Almond slices: 1 cup full
- Egg whites: 3 pieces
- Sugar: 60g
- Stencils
Step 1: Process egg whites with other ingredients
- Place the egg whites and sugar in a bowl and stir until the sugar has dissolved (do not beat the eggs).
- Add 1 teaspoon of vanilla, unsalted butter and almond flour to the above mixture and stir well.
- Add sliced almonds and mix gently so that the almonds don’t break
Step 2: Preheat the superheated steam fryer with PREHEAT mode at 180 degrees Cfor 3 minutes.
Step 3: Bake the cake
- Place the cake on a baking tray lined with parchment paper and spread it out very thinly (only about 1mm) so that the cake is crispy quickly.
- Put in the oven and select TOAST mode, adjust 180 degrees C and bake for 10 minutes.
- When the surface of the cake is tight, it can be removed.
- Keep the oven at 120 degrees C to re-dry the cake.
- Line the baking sheet with fresh parchment paper and place the cake back in the tray. Put in the oven and choose TOAST mode, adjust 120 degrees C and dry the cake for about 20 minutes, but often turn the cake.
