Time: 2 hours + time to chill | Servings: 16 servings | Rating: ★★★★★
For the Custard
- 600ml milk
- 2 tsp vanilla extract
- 6 egg yolks
- 100g granulated sugar
- 50g cornstarch
- 50g butter
For the Jam
- ¾ cup raspberry jam
For the Cake
- 4 large eggs
- 150g granulated sugar
- 75g cornstarch
- 75g all-purpose flour
- 1 tsp baking powder
- 50g butter, melted
For the Fondant Rose
- 25g fondant
- pink food coloring
- 600ml heavy cream
- 50g dark chocolate, melted
For the Marzipan
- 400g ground almonds
- 150g granulated sugar
- 250g powdered sugar
- 2 eggs
- 1 tsp almond extract
- green food coloring
- For the vanilla custard, pour the milk into a pan with vanilla extract and place over a low heat until just simmering. Remove from the heat.
- In a large bowl, whisk the egg yolks, sugar, and cornstarch together until pale and creamy.
- Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4-5 minutes, whisking, until the mixture thickens.
- Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge.
- For the cake, preheat the oven to 350F. Grease and line the base of a 9in springform pan with parchment paper.
- Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about five minutes.
- Sift the cornstarch, flour, and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix.
- Pour the mixture into the lined pan and bake for 25-30 minutes until the cake is golden-brown and has just started to shrink away from the sides of the pan. Remove from the oven and set aside to cool. When cool enough to handle, turn out onto a wire rack to cool completely.
- Using a toothpick, place a small amount of pink food coloring into the fondant and knead to combine.
- Roll out the fondant to 1/16”.
- Using a fondant rose cutter, cut out a fondant rose. Roll the cut fondant into a rose shape and let set for 1 hour.
- To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the cakes onto a serving plate.
- Spread a very thin layer of custard over the base of the first cake.
- Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the cake – this is to contain the jam.
- Spoon ½ of the jam over the cake, and spread evenly within the border.
- In a bowl, whip the heavy cream to firm peaks. Fold half of the whipped cream into the remaining custard.
- Spread one-third of the custard cream over the jam.
- Place the second cake on top and pipe a border around the edge of the cake.
- Spoon the rest of the jam over the cake, and spread evenly within the border.
- Spread the rest of the custard cream over the jam.
- Place the third cake on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour.
- For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract.
- Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with powdered sugar. Using a toothpick add a tiny amount of green food coloring and knead to an even pastel green color.
- Roll out the marzipan on a surface lightly dusted with powdered sugar, to a 16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess.
- Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over the top of the cake. Top with the fondant rose. Enjoy!