Step 1

Pre-heat the oven to 180C, 350F, Gas 4

Step 2

In a stand mixer with the whisk attached, beat the egg and sugar on high until you reach ribbon stage. This means when you can see the traces of the mixture when you most the whisk through it. It will take a good 4-5 minutes to reach this stage and it’s crucial – especially if you are not using baking powder, this is your only opportunity to get air into the mixture.

Step 3

Using a 20cm plate, draw 3 circles on your baking paper. Set aside.

Step 4

Combine the flour, salt and baking powder if using. Sift this into the egg mixture and very carefully fold to combine, using a figure of eight, until all the flour is incorporated. Be very gentle at this stage, but thorough. Pour the cooled, melted butter down the side of the bowl at the end and give a final few folds to incorporate it.

Step 5

Divide the mixture evenly between the 3 circles and gently use your spatulas to guide to the drawn edge.

Step 6

Bake in the oven for 5-8 minutes or until baked through and lightly browned.  Allow to cool down. To remove from the baking paper, if it sticks, wet your hands and allow to damped the underside of the baking paper, this release the cakes.

Step 7

Trim any edges so you end up with 3 perfectly round and even sized bases.

Step 8

Tip: You can use 3 x 20cm baking tins if you have.

Step 9

Cheat’s tip: Use ready bought layers – these from Karen Volf are brilliant. Comes with 3 layers and are ready to use. They are light and not too sweet – a really good option.

Step 10

In a saucepan, heat the milk with the vanilla seeds.

Step 11

In a separate bowl, using a mixer, whisk the eggs, sugar and corn flour.

Step 12

When the milk reaches just boiling point, take it off the heat and pour 1/3 into the egg mixture, whisking continuously.

Step 13

Pour the egg mixture back into the hot milk, return to the stove and bring to the boil whilst whisking. Whisk continuously as the mixture thickens and keep on boil for just under a minute (this removes the cornflour taste).

Step 14

Pour into a cold bowl and leave to cool and set for several hours in the fridge. To avoid a ‘crust’ forming on top, place clingfilm straight on to the cream, covering the entire surface.

Step 15

Cheat’s tip: Use an instant cream mix – we like this one from Dr. Oetker - just mix one sachet with 500ml whole milk, whisk for 1 minute and leave to set in the fridge. It has a nice vanilla taste and does not taste powdery – this is a great pastry cream alternative. You can also use this one for baking.

Step 16

Here’s the admission: I usually buy green marzipan. Why? Because it’s easy and smooth and it’s ready to use. You can get one that fits a 20-cm cake here – Odense Green Marzipan Lid.Buy a covering marzipan from the supermarket and colour it green (should be minimum 25% almonds). To colour the marzipan, you must use a gel colour NOT a liquid green food colouring. If you use a green liquid colour, your marzipan will get sticky and hard to work with - and you will have to add a lot of extra icing sugar to make it workable.

Step 17

Place all the ingredients in a food processor and blend until you have a smooth marzipan. Roll the mixture into a ball and wrap tightly with cling film. Chill in the refrigerator for at least one hour before using.

Step 18

Because this marzipan contains egg white, use within a day.

Step 19

The most important bit - and the hardest step. Take your time and you will be fine!First, arrange base layer on your serving tray. Add raspberry jam, then a good layer of pastry cream. Add middle layer - and repeat.Add the top layer and then spread a thick layer of whipped cream (make sure it is quite firm and cold). Use a palette knife to smooth the top reasonably flat - you don't want too much of a dome.Roll out the marzipan into a round circle - it needs to be big enough to cover the whole cake. You get one stab at this bit, so carefully lift the marzipan and place on cake.Gently - bit by bit - pull down the edges all around the cake. You need to do it very carefully or you end up with folds - and the cake is too fragile to use a smoother. Practise makes perfect on this step, but patience will go along way.Cut off excess marzipan around the edges to leave a neat edge, decorate with a pink icing rose and dust with icing sugar just before serving.