The biggest mistake in this technical was adding ground almonds to achieve almond flavor. Ground almonds create dense, heavy sponges that don't rise properly, giving a disappointing texture. The almond taste actually comes from almond extract in both the sponge and buttercream. When tasting components in technical challenges, consider extraction methods versus whole ingredients. Professional bakers know that nut meals add weight and density, while extracts provide pure flavor without compromising texture. Always analyze the lightness of the reference cake first.