8 Serves
103 Mins
Preheat your oven to 175°C and grease a round cake pan. In a large mixing bowl, whisk the eggs and sugar using an electric mixer until the mixture is pale, thick, and holds a ribbon trail.
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AmericanVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
179 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
239 mg / 4,700 mgSodium
174 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
0 g / 28 gSugar
85 g / 50 gSaturated Fat
26 g / 20 gCholesterol
360 mg / 300 mgCaffeine
0 mgNet Carbs
98 gAlcohol
0 g
Gently fold the flour into the egg mixture using a spatula until just combined. Pour the batter into the prepared cake pan and bake until the sponge is golden and springs back when touched.
In a saucepan, whisk together the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly with a whisk until the pastry cream thickens, then remove from heat and allow it to cool completely.
In a chilled bowl, whip the heavy cream and vanilla extract using an electric mixer until stiff peaks form.
Slice the cooled sponge into layers. Assemble the cake by spreading pastry cream between the layers and topping with a large mound of whipped cream to create a dome shape.
Roll out the marzipan on a surface lightly dusted with sugar. Carefully drape the marzipan over the domed cake, smoothing it down the sides to cover the whipped cream completely.
18
g58
g31
g
American