Ingredients for 2.7 kg
- Finely powder the almond with the icing sugar, mix with the flour
- Beat the egg yolks to a sabayon consistency, separately beat the whites and sugar to a meringue.
- Fold the whites in the yolks, then fold in the flour mix, finally add the melted butter
- Spread onto a lined tray or mould and bake at 180 Deg C for 25-30 minutes