← Nouns Cooking · Bakery

Ingredients

• 4 large eggs, at room temperature
• 150 g caster sugar
• 75 g plain flour
• 75 g cornflour or potato starch
• 1 tsp Baking powder
• 250 ml whole milk
• 3 egg yolks
• 50 g caster sugar
• 2 tbsp Cornflour (cornstarch)
• 1 tsp vanilla bean paste or extract
• 15 g Butter
• 5 tbsp raspberry jam
• 500 ml double (heavy) or whipping cream, cold
• 2 tbsp icing sugar, plus extra to dust
• 350 g green marzipan (or white marzipan tinted green)

Method

1. Make the custard. Whisk the yolks, sugar, cornflour and a splash of the milk. Heat the rest of the milk until steaming, whisk it in, then return to the pan and whisk over medium heat until it boils and thickens, 2–3 min. Stir in the vanilla and butter, cover the surface and chill for at least 1 hour.
2. Heat the oven to 180°C (160°C fan, 350°F). Butter a 22 cm springform tin and line the base. Whisk the eggs and sugar with an electric mixer for 6–8 min until very thick, pale and tripled in volume.
3. Sift the flour, cornflour and baking powder over the eggs and fold in gently with a large spatula until no pockets of flour remain. Pour into the tin and bake for 30–35 min until golden and springy. Cool completely.
4. Slice the sponge horizontally into three thin layers. Whip the cream with the icing sugar to firm peaks.
5. Put the bottom layer on a plate, spread with the jam and then half the custard. Add the second layer and the rest of the custard, then the top layer. Pile most of the cream on top and smooth it with a palette knife into a dome, covering the sides too. Chill for 30 min.
6. Roll the marzipan between two sheets of baking paper into a 35 cm circle, about 2 mm thick. Drape it over the dome, smooth it down the sides with your hands and trim the base neatly.
7. Chill for at least 2 hours so the layers set, then dust lightly with icing sugar and decorate with a marzipan rose. Slice with a hot, dry knife.

Tips

• Contains tree nuts (marzipan is made from almonds).
• If the cream dome isn’t perfectly smooth, don’t worry: the marzipan hides a lot. Eat within 2 days.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking BBC Good Food