Sara cake with french buttercream

#cake #buttercream #dessert

Ingredients:

For the sponge cake:
230 g Whole eggs (4)
120 g Granulated sugar
A pinch of salt
Vanilla paste
120 g All-purpose flour
400 g Flaked almonds (for finishing)

For the syrup:
200 g Water
150 g Granulated sugar
145 g Cointreau liqueur


French Buttercream:
150 g Egg yolks (8) at room temperature
200 g Granulated sugar
100 g Water
250 g Butter
Vanilla paste