Directions

1. 1

   Whisk together 4 whole eggs and 1 cup granulated sugar in a stand mixer on high speed for approximately 30 minutes until the mixture is pale, tripled in volume, and forms a thick ribbon when the whisk is lifted.

2. 2

   In a separate bowl, combine 2 cups cake flour, 3 tablespoons cornstarch, and 1⅝ teaspoons baking powder. Sift the mixture together to ensure evenness and remove lumps.

3. 3

   Gently fold the sifted dry ingredients into the egg and sugar mixture in two additions, being careful to preserve the volume and airiness of the batter.

4. 4

   Spread the batter evenly onto a parchment-lined sheet tray and bake at 325°F for approximately 4 minutes until the sponge is set but still moist.

5. 5

   Remove the baked sponge from the oven and allow it to cool completely, then use a 12-inch cake ring to cut out three rounds from the sheet cake.

6. 6

   Heat 2 cups whole milk in a saucepan and add 1 vanilla bean that has been split lengthwise. Scrape the vanilla seeds into the milk and add the split bean pod as well. Bring the mixture to a boil.

7. 7

   In a mixing bowl, whisk together 6 tablespoons sugar and 2 tablespoons cornstarch until combined, then add 2 egg yolks and whisk until smooth.

8. 8

   Carefully pour the boiling vanilla milk mixture over the egg and sugar mixture while whisking constantly to temper the yolks.

9. 9

   Transfer the combined mixture back into the saucepan and place over medium-high heat. Whisk constantly while bringing to a boil and continue whisking for 5 minutes until the mixture thickens and becomes glossy.

10. 10

    Remove the pan from heat and stir in 4 tablespoons unsalted butter. Pour the pastry cream into a bowl set over an ice bath. Cover the surface directly with plastic wrap and refrigerate overnight.

11. 11

    The next day, pass the chilled pastry cream through a fine sieve or tammy to ensure a smooth, silky texture.

12. 12

    Place one of the sponge cake rounds inside a 12-inch cake ring and set the other two rounds aside.

13. 13

    Spread ¾ cup raspberry jam evenly over the first sponge cake round, leaving a ½-inch border around the edge.

14. 14

    Place the second sponge cake round on top of the raspberry jam layer.

15. 15

    Spread the pastry cream evenly over the second sponge layer, extending it to the ring's edge to form a complete layer.

16. 16

    Whip 2 cups heavy cream to stiff peaks using a mixer or whisk. Spread approximately 2 cups of the whipped cream on top of the pastry cream, mounding it slightly higher in the center to form a dome shape.

17. 17

    Place the third sponge cake round on top of the whipped cream, centering it to create a dome effect.

18. 18

    Carefully remove the cake ring and use the remaining whipped cream to coat the entire outer surface of the cake smoothly.

19. 19

    Wrap the frosted cake tightly in plastic wrap and refrigerate for 2 hours to set and stabilize before covering with marzipan.

20. 20

    Divide the marzipan, setting aside approximately 3½ tablespoons for the rose garnish. Color the larger portion green using green food coloring, kneading it in thoroughly.

21. 21

    Roll out the green marzipan between two sheets of plastic wrap to a thickness of about ⅛ inch. Carefully drape and smooth it over the entire cake to cover all sides, working gently as marzipan is less elastic than fondant and may require practice for a smooth finish.

22. 22

    Color the reserved marzipan portion with pink food coloring and shape it into a rose using petal-like layers coiled from the center outward.

23. 23

    Lightly dust the entire marzipan-covered cake with powdered sugar using a fine sieve, then place the marzipan rose in the center of the cake's top surface as a garnish.