Ingredients
- 4 Egg yolks
- 75g Sugar
- 25g Corn starch
- 1/4ts Vanilla bean paste
- 400g Hot milk
- 4 Eggs
- 130g Sugar
- 3g Vanilla extract
- 120g Plain flour
- 40g Corn starch
- 15g Milk
- 160g Raspberry jam
- 200g Whipping cream
- 20g Sugar
- 300g Custard cream
- 240g Almond powder
- 200g Powdered sugar
- 50g Honey
- 30g Water
- Food coloring (white, red, green)
Instructions
- Mix egg yolk and sugar, add cornstarch, mix, add vanilla bean paste, mix, pour in hot milk little by little and mix.
- Put on low heat, stir and heat until thickened, then transfer to another bowl, cover and cool.
- Add sugar and vanilla extract to the eggs and whip with a hand mixer until rich ivory foam is formed. Sift the wheat flour and cornstarch and mix.
- Add milk and mix, then divide the dough into 3 parts and bake in an oven preheated to 180 degrees for 15 minutes to make 3 sheets and cool.
- Sift the cooled custard cream through a sieve to soften it. Add 300g of sugar and mix with 50% whipped cream to make 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 refrigerator.
- Put almond powder and sugar powder in a bowl, mix, add water and honey, mix, then add white food coloring and mix.
- Take a little dough, add green food coloring to the remaining dough, and mix to make a light green marzipan.
- Add red food coloring to about 2/3 of the remaining dough and mix to make pink marzipan.
- Spread the green marzipan widely, cover the cake and attach it to the cake. Then, roll out the remaining white dough to shape it and attach it to the bottom of the cake with water.
- Make flowers with pink marzipan, sprinkle a little sugar powder on the cake, and place the flower in the center to finish.
