Ingredients

Method

Start by making the sponge cake. Preheat the oven to 175°C. Beat the eggs and sugar until fluffy. Mix the flour, potato starch, and baking powder, then fold into the egg mixture. Pour into a greased and floured cake tin and bake for about 30 minutes. Let the cake cool completely.

For the pastry cream, whisk together egg yolks, sugar, and cornstarch in a bowl. Heat the milk in a saucepan until hot but not boiling. Pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and heat on medium, whisking constantly, until the cream thickens. Remove from heat, mix in the vanilla extract, and let it cool completely.

To assemble the cake, cut the sponge cake into three layers. Spread a thin layer of raspberry jam on the bottom layer, followed by half of the pastry cream. Add the second layer of cake and repeat the process. Top with the final layer of cake.

Whip the heavy cream with powdered sugar until stiff peaks form. Spread a thick layer of whipped cream over the top and sides of the cake.

Roll out the marzipan on a surface dusted with powdered sugar until it is large enough to cover the cake. Carefully place the marzipan over the cake, smoothing it down the sides.

Trim any excess marzipan, then dust the cake with powdered sugar for decoration. Some people also like to decorate with a pink marzipan rose.