- Anonymous
– 2 Egg yolks – 35g Sugar – 12g Corn starch – 200g Hot milk – 1/8ts Vanilla bean paste – 3 Eggs – 100g Sugar – 2g Vanilla extract – 10g Milk – 90g Plain flour
– 30g Corn starch – 120g Almond powder – 100g Powdered sugar – 15g Water – 25g Honey – Food coloring (white, red) – 130g Custard Cream – 100g Whipping cream (+10g sugar) – 40g Raspberry jam
Put on low heat, stir and heat until thickened, then transfer to another bowl, cover and cool.
Add sugar and vanilla extract to eggs, whip with a hand mixer until rich ivory foam is formed, add milk and mix.
Sift the wheat flour and cornstarch, mix, divide the dough in half and bake in an oven preheated to 180 degrees for 15 minutes to make 2 sheets.
After cooling the sheet, cut it with an 8.8cm cookie cutter and prepare it.
Sift the cooled custard cream through a sieve to soften it. Add 130g of sugar and mix with the whipped cream to make the Diplomat Cream. Put the remaining custard cream in a piping bag.
Put 1 sheet on a plate, put raspberry jam on it, put another sheet on it, then put custard cream on it and put another sheet on it.
Apply Diplomat Cream all over, round the top and put it in the freezer.
Sift almond powder and sugar powder in a bowl, add water and honey, mix, then add white food coloring and mix.
Take a little dough, add red food coloring and mix to make a light pink marzipan.
Spread the marzipan wide, cut it into rounds, cover the cake, and finish it smooth.
Make flowers with the remaining marzipan and decorate it.