In the mixer whisk the sugar and egg yolks together until pale and fluffy. In another bowl whisk the egg whites to a meringue. Use a spatula to fold the meringue gently into the sugar-egg mix, then, add the remaining ingredients. Combine everything gently. Grease with butter and dust-flower a 30cm baking tin. Empty the mixture in and bake at 170ºC, for 50 minutes-1h. Insert the tip of a knife to check if it is ready. Pour the cold syrup over the hot cake.
For the cream: Blend all the ingredients together in the blender and then put the mixture in a saucepan, over a low heat, to set. Stir occasionally. Let it simmer for approximately 6 minutes. Cover with clingfilm and set aside to cool.
For the syrup: Put all the ingredients together in a saucepan, bring to the boil and simmer for 7-8 minutes. Set aside to cool.
Assemble the cake: Halve the sponge cake horizontally. Place one half on a serving plate. Top it with the cream. Cover with the other half. Spread the whipped cream around it evenly. Sprinkle with the almonds.
By Mrs Frideriki Gouma, from Preveza