Bake at 200°C for 10-15 minutes (do not dry out)
Level the cake and cut it into 4 pieces each
Beat 160 g butter (room temperature) until fluffy
Gradually add the cooled cream
The temperature of the cream and butter should be the same
Collect cakes
Roast 40-50 g of flaked almonds a little
Place in the refrigerator for at least 3 hours to stabilize the cream
This is the tastiest cake I’ve eaten in a long time!
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