Almond cream cake, melts in your mouth, sweet but not greasy, feels as light as a cloud when eaten.

5 eggs, separate the egg whites and yolks and set aside. Make sure there is no trace of yolk in the egg whites, otherwise it will be difficult to whisk later.

Add 5 egg yolks, 60 grams of milk, and 50 grams of vegetable oil in order, mix evenly, and set aside.

Sift in 65 grams of low-gluten flour and mix evenly in a Z-shaped motion.

Stir until smooth with no lumps; stirring in a Z-shape can prevent the batter from developing gluten and becoming dense.

5 egg whites, an appropriate amount of lemon juice, beat slightly first.

50 grams of white sugar, added to the egg whites in three separate additions while whipping, added respectively when the egg whites are at the coarse, medium, and fine foam stages.

Beat until it reaches the point where the small curved hooks on the beater are elastic.

Take 1/3 of the egg white mixture and add it to the egg yolk mixture, then combine evenly using a cutting and folding method.

Then pour it all into the egg white mixture.

Continue to mix evenly using the cutting and folding method.

Prepare a 28x28cm baking tray in advance, line it with parchment paper, and pour the batter into the tray from a height of 30 centimeters in one go.

Use a scraper to smooth the batter, lift it up and drop it on the baking tray twice to remove large air bubbles.

Preheat the oven to 160℃ for 10 minutes in advance to make the temperature even, then put it in the baking tray and bake for 22-25 minutes.

After baking, take it out, lift it and shake it twice to remove the heat from the cake, then take it out and place it on a cooling rack to cool for later use.

A suitable amount of almond slices, spread them out on a baking tray, and bake at 180°C for 4-6 minutes.

When you see the almond slices turn slightly yellow, you can take them out and let them cool for later use.

Wait until the cake base has completely cooled, place a sheet of parchment on the surface, flip it over, and peel off the parchment.

Cut off the uneven edges.

Then divide it evenly into two pieces of dough and set aside.

200 grams of light cream and 25 grams of granulated sugar, whipped with an electric mixer.

Whip to a relatively stiff 9-point foam state.

Stack it up layer by layer, with cake and cream.

Smooth out the cream on the surface.

Finally, sprinkle the prepared almond slices on top.

Cut into small strips and plate them.

Almond cream cake, done O(∩_∩)O

Aroma-rich and crispy almond slices, melt-in-your-mouth butter, and a cake base that is sweet but not greasy, highly praised.

It is as light as a cloud when you take a bite, and the taste is amazing.