Prinsesstårta

Whisk the eggs and sponge sugar for 8 minutes until pale, tripled and holding a ribbon. Fold in the sifted flours and baking powder.

Bake in a lined 22 cm tin at 175°C for 35 minutes. Cool completely, then cut horizontally into three discs.

Make the custard: heat the milk with the split vanilla pod, whisk the yolks, sugar and cornflour, temper, then cook until very thick. Cool with film on the surface.

💡 The custard must be thick enough to hold its shape on a spoon. A loose custard soaks the sponge and the whole cake slumps.

Whip the cream to firm peaks. Layer: sponge, jam, sponge, all the custard, sponge, then pile the cream into a tall dome.

💡 The dome is the shape of the cake, not a flourish. Build it high and smooth it with a palette knife dipped in hot water.

Chill 2 hours so the dome sets firm.

Roll the marzipan out to 3 mm on icing sugar, lay it over the whole cake, smooth it down the sides and trim. Dust and add a marzipan rose.