Ingredients
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
5 eggs
150g caster sugar
130g plain flour
1 tsp vanilla sugar
For the whipped cream
700ml whipping cream
2tbs icing sugar
1tsp vanilla sugar
Marzipan coating:
300g marzipan
Green food colouring
1 tsp icing sugar
Marzipan Rose
40g marzipan
Red food colouring
Green food colouring
Method
For the vanilla patisserie cream
In a saucepan heat the milk, split the vanilla pod and scrape out the seeds, add to the milk, bring to the boil. As soon as boiling point is reached remove the saucepan from the heat.
In a large mixing bowl whisk the egg yolk and the sugar for two to three minutes, gently add the cornflour and whisk again. Slowly add the milk and vanilla to the bowl constantly whisking as you add.
Return the mixture to the saucepan and heat again until boiling and allow to cook until thickened.
Sieve the mixture into a clean mixing bowl, cover and leave to cool in the fridge overnight.
For the cake layers
Preheat oven 200°c
Draw three 20cm circles onto baking paper and place them on a baking tray.
In a large mixing bowl whisk eggs and sugar until light and fluffy ensuring you get as much air into the mixture as possible.
Fold sifted flour and vanilla sugar into the egg mixture again making sure that you keep as much air in the mixture as possible as this will be the replacement for your your rising agent.
Divide the mixture between the three 20cm circles ensuring that the mixture covers the entire circle.
Bake in the oven for 5-6 minutes or until lightly browned on top.
Transfer the layers to a cooling rack. Before they have completely cooled carefully remove the baking paper.
For the whipped cream
To prepare the whipped cream whisk the whipping cream, icing sugar and vanilla sugar until stiff peaks have formed.
Assembling the cake
Separate the whipped cream into two equal portions. Fold the one portion into the patisserie cream.
On your fist layer of cake spread an even layer of raspberry jam followed but a thick layer of your cream mixture, the cream layer needs to be about 1mm think in order for it to hold. Add your second layer of cake and repeat the process finishing with adding your final layer of cake.
On top of the final layer of cake use the remaining cream mixture to create a dome shape. The dome needs to be about 3cm high.
For the marzipan coating
In a mixing bowl add two drops of green food colouring to the marzipan and mix together.
Roll out the marzipan so that it is an even thickness. Transfer the marzipan onto your rolling pin and place the coating over the cake ensuring you smooth the sides and trim away any excess.
You can use any leftover cream mixture to pip patterns around the base or if you are feel adventurous create a marzipan boarder.
For the marzipan rose
Add a drop of for food colouring to your marzipan. Roll out a 1 mm thick piece, 2 cm wide and around 10 cm long. Roll it up loosely, nip the bottom together, spread the leaves a bit. Add the rose to the top of your cake.
Leave your finished cake in the fridge for two to three hours before serving.
Products Used
Master Class Non-Stick Heavy Duty 18cm Saucepan
Home Made Traditional Stoneware 29cm Mixing Bowl
Kitchen Craft Beech Wood 30cm Spoon
Kitchen Craft Stainless Steel Eleven Wire 35cm Balloon Whisk
Kitchen Craft Stainless Steel 20cm Round Sieve
Master Class Professional Gastronom Baking Tray
Sweetly Does It Silicone Paper Baking Roll
Kitchen Craft Non-Stick Three Tier Cooling Rack
Sweetly Does It Medium Non-Stick Rolling Pin
Sweetly Does It Food Piping Bag
.jpg?auto=format%2Ccompress&bluhash=9163afb34ba28524a10f48bad822548d&w=60&h=60&fit=crop&s=70ca132ae43a9939cce5cc648d413c0f)
