Recipe
In a stand mixer, mix together the almond flour, the larger portion of sugar and the eggs.
Whisk. Once it is at approx. 40°C (105°F), add the tempered butter.
Whisk the egg whites while gradually adding the second portion of sugar.
Gently combine these two mixtures.
BAKING: In a mold, ring or on a baking mat at 180-190°C (360-375°F).
600g to 2400g for a 40 x 60cm mold.