Prinsesstårta

Preheat the oven to one hundred and seventy-five degrees Celsius. Beat the eggs and sugar with an electric mixer on high speed for eight to ten minutes until extremely pale, thick, and tripled in volume. Gently fold in the sifted flour and baking powder.

Pour the batter into a greased and lined twenty-three-centimetre round cake tin. Bake for twenty to twenty-five minutes until golden and a skewer comes out clean. Cool completely, then use a serrated knife to slice horizontally into three even layers.

Make the pastry cream by whisking the egg yolks, sugar, and cornstarch together until pale. Heat the milk until steaming, then pour it slowly into the egg mixture while whisking constantly. Return to the pan and cook over low heat, stirring, until very thick.

Remove the pastry cream from heat, stir in the vanilla and butter, then press cling film directly onto the surface to prevent a skin from forming. Refrigerate for at least one hour until completely chilled and firm.

Place the first sponge layer on a serving plate. Spread a thin border of pastry cream around the edge, then fill the centre with raspberry jam. Add the second sponge layer and spread all the chilled pastry cream evenly across it.

Place the third sponge layer on top, then pile the sweetened whipped cream over the entire cake, using a spatula to shape it into a tall, smooth dome that extends beyond the edges of the cake layers for the classic rounded silhouette.

Knead the green gel colouring into the marzipan until the colour is uniform. Roll it out on a surface dusted with powdered sugar into a circle about forty centimetres in diameter, large enough to drape completely over the domed cake.

Carefully lift the marzipan circle over the cake and smooth it gently over the dome and down the sides, trimming the excess at the base. Shape a small pink marzipan rose and place it on top, then dust lightly with powdered sugar.