Preparation

• Make the frangipane:在食品加工机中，将杏仁，杏仁酱和糖混合在一起，直到坚果磨碎。加入鸡蛋和黄油；处理直到平滑混合。盖子和冷藏。
• 做蛋糕：从冰箱中卸下勇敢者，并确保所有其他成分都处于室温下。betway电子竞技俱乐部将架子放在烤箱的下三分之一中，然后将烤箱加热至350°F（如果蛋糕锅的深色饰面，则为325°F）。油脂并轻轻面粉12杯邦特锅。将蛋糕粉，发酵粉，盐和可可筛选在一起；搁置。在电动搅拌机上使用搅拌器附件（或桨叶附件，如果有的话），以中等速度搅拌至30至45秒的奶油和光滑。加糖。搅拌直至混合物蓬松，颜色浅，4至5分钟，根据需要刮下碗。一次添加一个鸡蛋，每次添加后都会打得很好。加入香草。 At very low speed, add the dry ingredients alternately with the milk in three additions, starting and ending with the dry ingredients, blending just until smooth. Scrape down the sides of the bowl as needed. Spoon about 2 cups of batter into the pan, spreading evenly.
• 勺子在面糊的中心上填充一半的牛to菜。将馅料均匀地铺在面糊上，避免中心管和锅的侧面（要实现整齐的设计）。在填充物上均匀地将大约1-1/2杯面糊倒入。将剩余的牛the液倒在面糊上，均匀散布。将剩余的面糊均匀倒入。
• Bake just until the cake springs back lightly when touched in the center and just starts to come away from the sides of the pan, 60 to 65 minutes (65 to 70 minutes with a dark pan at 325°F). Transfer the pan to a cooling rack. Cool the cake upright in the pan for 15 to 20 minutes before inverting. Cool the cake completely on a wire rack.