Butter Cream

To make the Genoise cake: Heat the oven to 160°C gas 3. Place a bowl in a pan of warm water keep it on a low heat do not let it boil. Place the eggs into the bowl. Add the sugar and beat until double in volume and warm to the touch. Remove from the heat and beat until cold. Beat in the sifted flour and place into a buttered tin. Bake for 18 to 20 mins when cooked remove from the tin and cool on a wire rack .

To make the creme au beurre: Cook the sugar and water until the syrup formed registers 220°C on a sugar thermometer. Or drop a little in cold water, a soft ball should be formed. Beat the egg whites to a stiff peak. Slowly add the boiling syrup in a fine stream. Beating constantly until the mixture is cold. Soften the butter in a warm bowl work in the vanilla sugar. Fold the egg whites in and a few drops of coffee essence. Cut the cake across horizontally and sprinkle the cut side with the sirop au cafe. Spread the bottom half with the creme au beurre and place on the top of the other half. Spread the top and the sides of the cake with the creme au beurre. Reserve a little for the decoration. Chop the almonds and press them thickly around the sides of the cake. Pipe the remaining cream around the top of the cake. Chill lightly for 12 hours before serving.