Preparation

• Preheat the oven to 180ºC, with heat from above and below.
• Work the softened butter with a whisk or spatula until you achieve a smooth and homogeneous paste.
• Gradually add the icing sugar, beating constantly until it is fully integrated.
• In a separate bowl, lightly beat two whole eggs plus one yolk until well mixed.
• Gradually incorporate the egg into the butter bowl, adding it very slowly. It is Important to add a small amount each time, ensuring the previous addition is fully integrated into the mixture before proceeding with the next.
• Sift the cocoa powder and gently fold it with a rubber spatula until it is well distributed.
• Next, add the almond flour in four batches, gently stirring with the spatula between each addition.
• If desired, you can add a splash of liqueur or some essence for an aromatic touch to taste.
• Separately, whip the two egg whites and sugar to stiff peaks until you obtain a firm and glossy meringue.
• Add the whipped egg whites, also in two or three batches, and gently fold them into the mixture to incorporate without losing volume.
• Line the mold with parchment paper and grease it with butter. Note: It is recommended to use a detachable mold to facilitate unmolding.
• Transfer the batter to a piping bag. It is necessary to fill the mold with the piping bag because if you pour the batter directly into the mold, you will need to tap it to level the surface, which will lose its lightness.
• Bake at 180ºC for 30-35 minutes. Note: Do not overbake as the cake should remain slightly moist in the center.
• Let it cool inside the oven with the door half-open. Do not unmold it until it is completely cool.
• Once cooled, carefully unmold it to avoid breaking.
• Decorate with powdered sugar on top. Normally, leave a part without sugar by using a stencil to create a design.
• Arrange the sliced almonds in a circle around the edges of the cake for an elegant decoration.