Thin Almond Cake

I think I love baking because I love to eat ^^, and enjoy homemade sweet is one of my luxury.
Put all things that I love into cakes or cookies, fill my kitchen with delicious fragrance and savour them slowly with a cup of my favorite coffee, it's the best moment of each day.
I want to bake this cake for a long time (well, I think there are too many things I want to do, haha), thin butter cake with almond toffee on top. The base of the cake is a basic butter cake with more flour than other recipe to add structure to the cake, and the topping is toffee that made from boiling whipping cream then bake until it becomes golden brown.
For me it's best enjoyed with a cup of coffee as the topping of the cake is rich and sweet. 

 Thin Almond Cake

Make 23x23cm cake

Cake
85g ................................. Unsalted butter
85g ................................. Granulated sugar
2 ..................................... Eggs, lightly beaten
1/2tsp ............................. Vanilla extract
........................................ Pinch of salt
130g ............................... Cake flour
2g ................................... Baking powder
35ml ............................... Whipping cream
Topping
85g ................................. Almond slices, lightly roasted 
50g ................................. Granulated sugar
50g ................................. Whipping cream


Preheat the oven to 200C
Sift the flour and baking powder together.
Line the baking pan with baking paper.

 Beat the butter with salt until soft, add the granulated sugar and beat until light in color.

 Add the vanilla extract, beat to combine.

 Add the eggs and beat to combine.

 Add the flour mixture and fold to combine.

 Add whipping cream.

Fold to combine.

 Pour the batter into the prepared pan.
Place in the oven and bake for 10-12 minutes or until the top of the cake start to set.

 Meanwhile, put the whipping cream and granulated sugar into a saucepan, and place over low heat.

 Let the mixture come to boil, stir until all the sugar melt, then pour the almond slices into the saucepan.

 Remove from the heat and stir until combine.

When the top of the cake set, remove from the oven and pour the topping over the cake. Spread the topping to cover all the top of the cake.
Reduce the oven to 180C and bake for 15-20 minutes more or until the topping turn to golden brown (if the side of the cake turn dark cover it with aluminium foil).
Let the cake cool on a wire rack until the topping is set before cutting into pieces.

Thin Almond Cake