4 eggs room temperature
1/2 cup potato flour
1/2 cup pastry or regular wheat flour
2dl (almost 1 cup) sugar
2 tsp baking powder
Seedless rasberry jam
2 cups instant vanilla pudding (1 pack)
1 1/2 cups heavy cream
Ready made almond paste lid or home made.
How to:
1. Heat oven to 400 F
2. Butter and dust a round form w removable bottom
3. Beat eggs and sugar until fluffy
4. Mix flours and baking powder
5. Carefully fold flour mix into egg and sugar mixture
7. Bake until stick comes out clean, approx 30 minutes
Filling.
Make instant vanilla pudding (2 cups of milk) and whip the heavy cream before mixing together.
Assembly:
Once cake is cool, separate into two or preferably three layers. Cover each layer thinly with rasberry jam and a thick layer of vanilla cream, saving some for the top of the cake. Cover cake, topped with heavy vanilla cream, with almond paste lid and sift confectioner sugar. Decorate as desired - crown and roses are traditional themes.