Swedish cake

Instructions

1. Bake a sponge base with a diameter of 18 cm according to the recipe and leave to cool completely. (half of the basic recipe)
2. Meanwhile, you can prepare the vanilla cream.

Vanilla cream

1. Mix the egg yolk, sugar and starch well
2. Bring the milk and the seeds from the scraped vanilla pod to the boil, add to the egg yolk mixture and mix well, stirring constantly.
3. To achieve a more intense binding, heat the bowl again over a hot water bath and keep stirring. Make sure that the starch is fully cooked, otherwise you will notice a strong starchy flavour in the end result. Do not overcook, otherwise the egg could clump.
4. Cover the finished vanilla cream with cling film (directly on top of the cream) and refrigerate for 2-3 hours.

Composition

1. When everything has cooled down, whip the cream until stiff.
2. Cut the sponge cake into three equal-thickness slices.
3. Mix about half of the vanilla cream with the cream. Put the rest of the cream into a piping bag.
4. Now place the first base on a flat plate to assemble. Spread the vanilla cream on the edge to a thickness of approx. 1 cm to keep the rest of the filling inside the cake.
5. Pour some of the whipped cream mixture into the centre and spread evenly.
6. Then spread the jam evenly on top. Finish with some more cream and place the second base on top.
7. Pour some more cream onto the base and now pipe a mound of the remaining vanilla cream in the centre. Spread plenty of cream on top and carefully place the third cake layer on top.
8. Spread the remaining cream on top of the cake.

Marzipan

1. Dye the marzipan to the desired green colour and roll out to a thickness of 2-3 mm on some icing sugar.
2. Carefully place over the cake with a spatula and press down gently without creasing.
3. Cut off the excess and roll out again (preferably by colouring it a little deeper green) and cut out the leaves.
4. Separate the red marzipan into tsp-sized balls and flatten.
5. Roll up one slice, roll up all the other slices on this roll. Bend the outer sheets slightly outwards.
6. The rose will probably be too large, so pinch off the lower half.
7. First place a few leaves on the cake and then the rose on top.