Note: This is time consuming and difficult, so do it when you have a whole day free.
75g raspberry jam
For the vanilla patisserie cream
1 vanilla pod
500ml whole milk
6 egg yolks
140g caster sugar
45g corn flour
For the cake layers
150g caster sugar
130g plain flour
1 tsp vanilla sugar
For the whipped cream
700ml whipping cream
2tbs icing sugar
1tsp vanilla sugar
1 marzipan lid (available at Scandi Kitchen) – or 300g marzipan and green food colouring
1 tsp icing sugar
1 drop red food colouring
1 drop green food colouring
To make the patisserie cream, split the vanilla pod and scrape out the seeds and add to a saucepan with the milk. Bring to the boil. Take care not to burn and turn off heat as soon as boiling point is reached.
Whisk the egg yolks and sugar until it goes almost white, then turn off the whisk and add the corn flour. Turn the whisk back on medium and slowly add the hot milk to the bowl, whisking continuously.
Pour the mixture back into the saucepan and bring back to the boil and cook for 1 minute to thicken. Turn off, sieve the mixture into a bowl, cling film and cool down completely in the fridge before using.
Heat the oven to 200C/400F/gas 6
Trace 3 identical circles onto baking paper – approximately 20-22 cm diameter. Place baking paper onto flat baking trays.
To make the cake layers, whisk the egg and sugar until white and fluffy. The key here is to whisk for a long time to incorporate as much air as possible as there are no raising agents in the mixture.
Sift the flour and vanilla sugar into the egg mixture and fold, very carefully, until completely incorporated. Preserve as much air as possible, so fold carefully but thoroughly.
Carefully divide the batter between the three circles and ensure batter fills the circles all the way around, neatly.
Bake in the oven until just golden brown and done – this will depend on your oven, but 5-6 minutes is usually fine.
Remove from the oven and leave to cool completely on a cooling rack. Very carefully remove the baking paper – if it sticks, wet the back of the paper a little bit and it should come off with more ease.
On high speed, whisk all ingredients for the whipping cream until stiff peaks form. The cream needs to be quite firm to hold when decorating the cake – but take care not to over whip.
Place the first layer cake on the plate you wish to serve on. Spread a nice layer of raspberry jam, follow by a 1cm thick layer of the patisserie cream. Add another cake layer and repeat over again and then add the final cake layer on top (You may have a bit of excess patisserie cream left over).
On the top sponge layer, carefully add the whipped cream in a slightly flat “dome” shape – you will need to use a spatula here to get it quite smooth all over. You’re looking for around 3-4 cm “top” on the cake. Then carefully place the marzipan lid on top and over the edge of the cake, making sure the sides are completely covered and smooth. If you make your own marzipan lid, add the food colouring to the marzipan and roll it out into a round shape which you then put on the cake.
Sift powdered sugar on top, then use a piping nozzle and any leftover whipped cream to pipe rosettes of cream around the edge to hide the bottom of the marzipan and any folds.
To make an easy rose garnish, add few drops of food colouring to the marzipan – add icing sugar if it gets too sticky. Roll out a 1 mm thick piece, 2cm wide and around 10cm long. Roll it up loosely, nip the bottom together, spread the leaves a bit and voila: a marzipan rose for the top of your cake.
This cake greatly improves after a few hours in the fridge so all the flavours are soaked into the cake layers.