Ingredients:

  • 4 large eggs, room temperature
  • 150g granulated sugar
  • 75g all-purpose flour
  • 75g cornstarch
  • 1 tsp baking powder
  • 1 pinch sea salt
  • 250ml whole milk
  • 1 vanilla bean, split and scraped
  • 3 large egg yolks
  • 50g granulated sugar
  • 20g cornstarch
  • 25g unsalted butter, chilled
  • 150g high-quality seedless raspberry jam
  • 600ml heavy whipping cream (minimum 36% fat)
  • 1 tbsp powdered sugar
  • 1 tsp pure vanilla extract
  • 300g marzipan
  • 1 drop green gel food coloring
  • 10g powdered sugar for dusting
  • 1 small pink marzipan rose

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease and flour your 9 inch springform pan.
  2. In your stand mixer, beat the 4 eggs and 150g sugar for 8-10 minutes until the mixture is pale, thick, and leaves a trail.
  3. Sift the 75g flour, 75g cornstarch, 1 tsp baking powder, and salt together, then gently fold into the eggs.
  4. Pour into the pan and bake for 25 mins until the top springs back when touched. Let it cool completely before slicing into three even layers.
  5. In a medium saucepan, heat 250ml milk with the scraped vanilla bean until it just begins to simmer. In a bowl, whisk 3 yolks, 50g sugar, and 20g cornstarch. Slowly pour the hot milk into the yolks while whisking constantly. Return the mix to the pan and cook over medium heat, whisking vigorously until it thickens into a glossy, heavy paste. Remove from heat, stir in the 25g chilled butter, and cover with plastic wrap (touching the surface) to cool.
  6. Whip 600ml heavy cream with 1 tbsp powdered sugar and vanilla until stiff peaks form.
  7. Place the bottom sponge layer on a plate and spread with 150g raspberry jam, leaving a 1/2 inch border. Top with the second sponge layer. Spread about 1/3 of your cold custard over this layer. Whip 600ml heavy cream with 1 tbsp powdered sugar and vanilla until stiff peaks form. Fold half of the whipped cream into the remaining custard to make Diplomat Cream. Spread this over the second layer, mounding it higher in the center to create a dome shape.
  8. Place the final sponge layer on top of the cream mound (it will look like a little hat). Cover the entire cake with the remaining plain whipped cream, smoothing it with an offset spatula to perfect the dome shape. Knead 1 drop of green coloring into 300g marzipan, then roll it out on a powdered sugar dusted surface into a 12 inch circle. Carefully drape it over the cake, smoothing the sides downward. Trim the excess, dust with powdered sugar, and top with the rose.
  9. Dust with powdered sugar and garnish with a marzipan rose. Chill for at least 1 hour before serving to set the structure.