Prinsesstarta

For the custard, mix the vanilla bean paste and milk in a medium saucepan and heat until gently simmering. Remove from the heat.

In a separate bowl, whisk the sugar, egg yolks and cornflour until they become light and creamy.

Gradually pour the milk mixture into the egg mix, continuously stirring. Then return all of the mixture back into the saucepan and heat for a further 4-5 minutes. Continue to whisk until the mixture turns into a thick custard.

Once thickened remove from the heat and beat in the softened butter until fully incorporated.

Leave to cool in a large bowl and cover with clingfilm. Chill further in the fridge.

For the sponge, preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line a 9 inch circular cake tin.

Whisk together the eggs and sugar until thick, pale and fluffy.

Add the cornflour, flour and baking powder and gently fold in until fully incorporated. Fold in the melted butter and vanilla extract.

Pour into the lined baking tin and bake for 25-30 minutes or until it is baked throughout, rhenk remove from the oven and leave to cool on a wire rack.

For the jam, add a teaspoon of rose water to the jam and beat together until evenly distributed.

To assemble the cake, slice carefully into three even layers.

Spread a thin layer of the pre-prepared custard on the base of the bottom layer.

Whip the double cream to firm peaks and add the vanilla bean paste and icing sugar until fully incorporated. Divide the cream mixture into 2. Add about 5tbsp of the custard to one of the cream mixtures. Use this to pipe a border around the circle of the sponge to contain the jam.

Add some of the jam into the centre of the base and spread out with a palette knife keeping within the cream/custard boundaries and then spread a layer of the cream/custard mixture on top of the jam.

Place another layer of sponge on top and then smooth the remaining custard/cream mixture, spreading evenly with a palette knife (you may not need all of the mixture).

Place the remaining sponge layer on top and top with the remaining whipped cream, smoothing into a dome shape. Chill in the fridge for 1-2 hours.

For the marzipan, mix the ground almonds and both sugars in a mixer using a dough hook.

Add the eggs and almond extract and allow to knead in the machine until a stiff dough forms.

Dust your work surface with icing sugar and colour with a small amount of pink food colouring gel. Knead until the colour is evenly distributed.

Roll out the marzipan to a circle large enough to cover the cake and carefully using your hand cover and smooth to fit. You may need to trim any excess marzipan to neaten the cake.

For the rose, roll the sugar paste into a thick sausage shape and cut into approximately ten evenly sized slices. Gently flatten each circle with your thumb.

Roll one of the circles into a small sausage shape for the centre of the rose and gently wrap each circle around, slightly overlapping to form the bud.

Dust the cake with icing sugar and place the rose on top for a finishing touch.