Swedish princess cake

I preheat the oven to 175°C, which is very important for the cake to cook evenly.

Beat the eggs and sugar in a large bowl with a whisk until very frothy.

I sift the flour and potato starch into the egg whites, then mix gently but thoroughly to keep the mixture aerated.

Pour the batter into a 24 cm cake tin lined with baking paper and place in the hot oven for about 25-30 minutes. Timing is important here.

I take the sponge cake out of the oven and leave it to cool on a wire rack.

Meanwhile, I melt the butter with the vanilla flavouring and let it cool for a few minutes.

Beat the cream with the icing sugar until it becomes stiff peaks.

I cut the cooled cake into three pieces, spread the jam on top and sprinkle the fruit on top. I spread the vanilla butter on top and top the cake with the whipped cream.

I colour the marzipan with food colouring, then roll it out and cover the cake.

Finally, I press rosettes of the remaining whipped cream on top of the cake and place small dots of jam in the middle of the rosettes.