It’s a Swedish dessert, and the tart with starch feels chewy, and the combination of raspberry jam, custard, and diplomatic cream makes it really delicious. I make a lot of it. Cover the outside with green marzipan, but this time I also made it softer with a light green color. Baking, layering and then freezing isn’t too difficult, but this time I made it big, so it took a bit of work to cover the marzipan. Below, I wanted to make it look like a dress, so I made a white pattern around it, but I think it’s neater and nicer. I think this cake is so delicious and beautiful because so much time and effort has been spent on it.
Mold size: 18cm
4 egg yolks
1/4 teaspoon vanilla bean
400g hot milk
3g vanilla extract
All-purpose flour 120g
Raspberry jam 160g
200g fresh cream
300g milk cream
240g almond powder
200g powdered sugar
Food coloring white, red, blue
1. Mix egg yolks with sugar, add cornstarch and mix well, add vanilla bean powder and mix well, pour in hot milk and mix well.
2. Heat over low heat while stirring until thickened, transfer to another bowl, cover and let cool.
3. Add the sugar and vanilla extract to the eggs and beat with a hand mixer until an ivory white foam is formed, sift in the flour and cornstarch and mix well.
4. After adding the milk and mixing well, divide the dough into 3 parts and bake in the preheated oven at 180 degrees for about 15 minutes to form 3 sheets and then let cool.
5. The cooled custard cream is filtered through a sieve to soften, add 300g of sugar and mix with about 50% of the fresh cream to make Diplomat ice cream, the remaining custard cream is put in the ice cream bag.
6. Place one sheet on a plate, add raspberry jam, then another sheet, then custard cream, then another sheet.
7. Apply Diplomat cream all over the face, round the top and put in the refrigerator.
8. Mix almond flour and powdered sugar in a bowl, add water and honey, mix well, then add white food coloring and mix well.
9. Take some flour and add green food coloring to the rest of the dough and mix to form a light blue marzipan.
10. Add red food coloring to the remaining 2/3 of the dough and mix to form a pink marzipan.
11. Spread the green macaroons, cover the top of the cake and attach it very smooth, then roll out the remaining white dough, shape it, and then use water to attach it to the bottom of the cake.
12. Make flowers with pink macaroons, lightly sprinkle powdered sugar on top of the cake, put the flower in the middle and you’re done.