1. Mix the almond meal, powdered sugar, egg whites and yolks in a bowl and beat for 10/15 minutes
2. Melt the butter with the couverture and emulsify
3. Add the mixture at 45ºc. Make a premix and incorporate the rest
4. Add the flour mixture and the sifted baking powder
5. Place approximately 230g of the mixture into a 190x45x60cm mold
6. Cook at 150ºC for 20 minutes
7. Once cold, add the finish: melt gianduja and temper to 25ºC and cover the cake.