Genoese sponge: Beat the eggs with the sugar. In winter, put the bowl in a double boiler without allowing the water to boil. When the mixture froths, take out of the water and whip until the mixture, becoming white, stretches like a ribbon. Add the sifted flour, pour the dough into a buttered mold and sprinkle with sugar. Bake in a hot oven (350F) for 25 to 30 minutes. Turn out and allow to cool.
Butter cream: Cover the sugar with water and cook until a drop falling from a fork leaves a thread. Whip the yolks while adding the boiling syrup little by little (the same way oil is added to make a mayonnaise), until the yolks become white, stretch like a ribbon and become cold.
Syrup: Add the water to the sugar of the syrup, boil. Take out two thirds, flavor with the chosen alcohol. Preparing: Cut the Genoese sponge in 3 layers. Moisten each layer with the flavored syrup. Spread 2 layers with the butter cream. Rebuild the cake, cover it with the butter cream completely, smooth with a wet spatula. Brown the almonds in the oven. While still hot, moisten them with the remaining syrup. Stir them until the syrup evaporates. Allow to cool. Decorate the cake with the almonds. Refrigerate for 24 hours.
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An 8 1/2 inch square mold:
Genoese sponge:
4 eggs
2/3 cup sugar
3/4 cup flour
For the butter cream:
1 1/4 cups butter
3/4 cup granulated sugar
3 egg yolks
1 pack vanilla sugar
For the syrup:
3/4 cup sugar
2/3 cup water
Kirsch, rum, Grand-Marnier according to preference
