Instructions: For the Genoise: Set a rack in the middle level of the oven and preheat to 350 degrees.

Combine the cake flour and cornstarch and stir well to mix. Sift once and set aside. Whisk the eggs and yolks in the bowl of an electric mixer. Whisk in the sugar in a stream, then the salt. Place the bowl over a pan of simmering water and gently whisk until the egg mixture is lukewarm. Whip by machine on high speed until the egg mixture is cold and increased in volume. Remove the bowl from the mixer and sift the cake flour mixture over the egg mixture, in 3 or 4 additions, folding it in with a rubber spatula. Pour the batter into a 9-inch springform pan, buttered, bottom lined with a disk of parchment or waxed paper, and smooth the top evenly with a spatula. Bake the layer for about 25 minutes, until well risen and firm to the touch.

For the coffee syrup, bring the water and sugar to a boil in a small saucepan. Cool and add the vanilla and coffee.

For the buttercream, combine the yolks, coffee and sugar in the bowl of an electric mixer. Whisk over simmering water until thickened, 3 to 4 minutes. Place on mixer and beat with whip about 5 minutes, until cold. Beat in butter and continue beating until cold.

For the marzipan, cut the almond paste into small pieces and place on mixer with paddle with half the sugar. Mix until finely crumbled. Beat in the remaining sugar gradually, then the corn syrup. Remove from mixer and knead smooth. Reserve, wrapped in plastic.

To assemble the cake, cut the cooled Genoise into 5 layers. Cut a 5-inch disk out of the 2 top layers. Place the bottom layer on a cardboard, moisten with syrup and spread thinly with the buttercream. Continue with the remaining layers, ending with the 2 circles. Moisten the top and cover the outside of the cake with a thin layer of buttercream. Using a very small plain tube, pipe the buttercream all over top of the cake in an irregular pattern. Knead some color into the marzipan and make some eggs and chicks to decorate the cake.

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