For the cake:

For the custard:

For the frosting:

For simple syrup:

For Marzipan coating:


For the custard:

In a small bowl whisk together the cornstarch, sugar and egg yolks. Slowly add in 1/2 cup of the half and half and whisk until smooth.

In a saucepan set over medium heat, bring the remaining half and half to boiling point.

Slowly whisk the hot cream over the egg yolk mixture to temper the eggs.

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture thickens to a custard (around 5 minutes).

Off the heat stir in the vanilla and pour the custard into a bowl to let it cool.

Press a piece of plastic wrap on the surface to prevent a skin form while it cools.

Let it cool to room temperature before refrigerating.

For the cake:

Coat a 22 cm diameter spring form with cooking spray. Dust the inside of the pan with the breadcrumbs and tap out the excess.

In a large bowl. Sift together the flour, potato starch and baking powder. Set aside.

In another bowl, whisk the egg whites and salt on medium speed until the whites are shiny and form stiff peaks but are still smooth, not lumpy.

Add the sugar little by little and mix until completely combined. Add the egg yolks, one at the time whisking until well combined.

Fold the flour mixture in 4 additions, taking a spatula from the bottom of the bowl up the side and over the batter. Pour the batter into the pan and set.

Bake on a previously pre-heated oven at 180°C for around 35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Let it cool completely before proceeding with the rest of the recipe.

Cut in 4 layers.

For the simple syrup:

Heat together the water and the sugar in a small saucepan. Brush the syrup lightly on each of the 4 cake layers, taking care not to oversoak.

For the frosting:

First make sure that everything is at room temperature.

In a large bowl, mix together the butter and the philadelphia until well combined (it mustn't have lumps).

Start to add little by little the powder sugar, mixing until well combined.

Add the vanilla and mix well. Refrigerate to harden slightly before you coat the cake.

To assemble the cake:

Set the bottom cake layer, cut side up, onto a serving platter and arrange 4 strips of parchment paper under the edges of the cake to keep the plate clean.

Brush the simple syrup and then spread the raspberry jam (enough to cover the surface).

Place another layer of cake and brush with the simple syrup, then spread enough custard to cover the surface.

Place another layer of cake, brush with the simple syrup and then spread with the raspberry jam.

Place the last layer of cake. Frost the cake with the frosting mixture (sides and top), refrigerate for around 1 hour.

Cover the cake with the marzipan, pressing to smooth the sides. Wrap the ribbon around the bottom of the cake.

Decorate with the rose and ready to serve.