Topped with crispy almond flakes, this fluffy chiffon cake, sandwiched with salted cream, is incredibly delicious.
#almondcake #chiffoncake
➡️Ingredients ☘️ Almond Buttercream Cake
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☘️ Sheet Cake
Medium Egg 5pcs (55-60g with shell)
Milk 60g
Vegetable oil 40g
Cake flour 60g
Vanilla extract 1/2 tsp
Caster sugar 60g
Lemon juice
☘️Salted Buttercream
Unsalted butter (softened) 40g
Icing sugar 20g
Thickened Cream (room temp) 200g
Sea salt 1.5g
☘️Almond flakes 60g
➡️ Preheat the oven to 155C/310F. Bake at 155C/310F for 23 mins and change to 165C/330F for 7 mins
Please adjust the baking time & temperature based on your own oven
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這款零難度的咸奶油杏仁蛋糕, 香脆的杏仁片和微帶咸味的奶油霜加上松軟的蛋糕,這口感好吃到停不下口.
➡️配方 ☘️ 咸奶油杏仁蛋糕
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☘️蛋糕片
中號雞蛋 5個(55-60克連殼)
牛奶 60克
植物油 40克
低筋面粉60克
香草精 1/2茶匙
細砂糖60克
檸檬汁少許
☘️咸奶油霜
無鹽黃油(室溫軟化)40克
糖粉 20克
奶油(室溫)200克
海鹽 1.5克
☘️杏仁片 60克
➡️ 預熱烤箱155C/310F。 155C/310F烤制23分鐘,然後調至165C/330F 烤制7分鐘
請根據自家烤箱情況,調整烤箱溫度和時間
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