Cake of Genoa with Buttercream Frosting

This cake can be served simply or made into a special cake with garnishes. 

• 1 cup of eggs (about 5)
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 1/4 cup flour

1. Preheat oven to 350.
2. Prepare two 8 inch pans or one 5 inch springform pan by greasing and lining with parchment paper. 
3. Beat the eggs until light and fluffy.
4. Gradually add the sugar, salt and vanilla.
5. Beat until thick and lemon colored.
6. Gently fold in the flour, 2 tablespoons at a time.
7. Bake for about 25 - 30 minutes. Test with a toothpick. 
8. Cool in pan.
9. Split cake into layers.
10. The recipe calls for Butter Cream between all the layers and then icing the outside the same. I whipped heavy cream, added a bit of sugar and used some Whip it to stabilize the cream and spread the whipped cream between the layers.

Butter Cream

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 3 eggs or 6 egg yolks
• 1 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup very soft butter

1. Combine the sugar and the cornstarch in a large microwave safe bowl.
2. Add the eggs or egg yolks. Beat until fluffy.
3. Stir in the milk.
4. Put in the microwave and heat for one minute at a time, stirring well after each minute.
5. Continue to heat until thick.
6. Add 1 teaspoon vanilla
7. Cover with plastic wrap right on the surface of the custard
8. Allow to come to room temperature. Make sure it is completely cool. Stir well.
9. Add the softened butter, until smooth and combined.
10. Cool a little till perfect spreading consistency.
11. Decorate your cake as you please. I spread melted chocolate onto parchment paper. . very thinly, put it in the fridge for a day or two, and then rolled it up and allowed the chocolate to fall into a zip loc bag to create chocolate shavings, big and small.
12. Garnish with toasted almonds.