Mix the sugar with the water and heat this up till the temperature is 118 °C.
Meanwhile transfer the egg into a mixing bowl and start beating it. Once the sugar has the right temperature and the eggs are fluffy slowly pour it in the bowl on the side. Continue beating it for 5 minutes.
After that add the zest for the lemon. Then on sieve mix the flour, the corn starch, the baking powder and the salt. Tap the side of the sieve to pass it through and then fold it into the whipped eggs.
Once that’s done also add the almond powder, the shaved almonds, the milk and the almond oil. Fold it in as well till it’s a fluffy and even batter.
After that pour it on a baking tray that’s covered with a silicon sheet and level it with a pallet knife.
Bake it at 170 °C for 30 minutes. If needed turn the tray in between.
Then let it cool down completely before portioning it to the desired size.
