Let us start to vanilla: let's take a fresh pod, cut lengthways and seeds MyScreen - we will add them to the cupcake, and the pod can be left to flavor sugar or any liquid.

Now take the eggs and separate the whites from the yolks.

Proteins will beat into a soft mousse to a thick foam (with a pinch of salt).

A few words about sugar and violet syrup. The sugar I used the brown one, it came just fine, namely the Universal TM Mistral, you can also take small. Violet syrup (in the ingredients it extract): I deliberately did not write the number because it may be different. The original used was 100 ml for the cake and 50ml for cream, but I have it much more concentrated and needed much less. Well and plus to it - it just can add to your taste. So. Take the softened butter and beat into a soft mousse with egg yolks and violet syrup until receipt lush mass.

Now, 2 add the egg yolks and whisk well each time, then turn the seeds of vanilla and almond, mix well. Add the first third of the protein, gently stir, then the rest and stir with a spatula VERY carefully.

That's the kind of consistency I got. If you use fine sugar and almond flour, the mass will be more homogeneous.

Take a cake pan, grease with butter, sprinkle with flour, spread the dough and bake it in the oven at 160 degrees for about 1 hour and 20 minutes. The cake is ready when a toothpick comes out dry. I cooked a third portion, used a rectangular shape 22х8, and the recipe for a full batch used form of 23 cm with a hole. Let the cake cool completely, meanwhile prepare protein cream will beat into a soft mousse protein until fluffy foam, add the violet syrup and again a good beat into a soft mousse, add powdered sugar until desired consistency is reached (50 - 100g) and will beat into a soft mousse to obtain a soft cream.

Apply the cream on the cooled cake and serve with a Cup of fresh hot coffee. Optionally sprinkle the cake with almonds.