Prinsesstårta

Instructions

1. Whisk the eggs with the sugar for 8 minutes until the mixture triples in volume and forms a ribbon.
2. Gently fold in the sifted flour, then the lukewarm melted butter, without deflating the foam.
3. Pour into a buttered and floured 22 cm round tin and bake for 25 to 30 minutes at 175 °C. Let it cool completely.
4. Cut the sponge into 3 horizontal discs and spread the first two with jam and pastry cream.
5. Whip the cream with the icing sugar and use it to cover the whole thing in a dome shape.
6. Roll out the green-coloured almond paste, then drape it over the dome, smoothing it well.
7. Decorate as you like with a marzipan rose and keep chilled until serving.