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50minutes
Put the butter in a bowl and smooth it with a whipper.
Add salt and beet sugar and mix.
Add almond powder and knead well to form a dough.
Add the beaten egg in 4 batches and mix well each time.
Add rum and cake flour in order and mix.
Put 1 in the cake mold.
Drop it from the top several times to remove the air, and smooth the surface with a rubber spatula.
Bake in an oven preheated to 180°C for 30 minutes.
Mix (A) in a bowl to make a glassage.
When the rough heat of 2 is removed, apply the glassage to the surface.
Complete when the surface is dry.
・Use an 18cm cake mold.
・ Sift unsalted butter and flour into a cake mold.
・When kneading the dough, use a whipper or rubber spatula to knead well.
・You can use a blender to mix the eggs.
・Emulsify the dough and mix well so that it does not separate.
・Glassage gives luster and luster.
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