Princess Cake

1. Make the pastry cream by whisking the egg yolks, sugar and cornstarch in a bowl, then warming the milk with the vanilla powder in a saucepan until steaming.
2. Slowly whisk the hot milk into the yolk mixture, return everything to the pan and cook over medium heat, whisking constantly, until thick and bubbling, about 2 to 3 minutes, then cover the surface with cling film and chill until cold.
3. Whip the heavy cream to firm peaks; fold about one third of it into the cold pastry cream to lighten it, and reserve the rest for layering and the dome.
4. Place the first sponge layer on a serving plate, spread it with the strawberry jam, then add a layer of pastry cream and top with the second sponge.
5. Spread the second layer with plain whipped cream, set the final sponge on top, then mound the remaining whipped cream over the top in a generous dome and smooth it down the sides.
6. Roll out the green marzipan on a surface dusted with powdered sugar into a large thin circle big enough to cover the whole cake.
7. Drape the marzipan over the cake, smoothing it gently over the dome and trimming the excess at the base, then chill for at least 1 hour.
8. Dust the finished cake lightly with powdered sugar and, if you like, finish with a marzipan rose before slicing to serve.

You'll use: Saucepan · Pan · Whisk · Steamer