- For the vanilla cream
- ½ packet vanilla pudding mix
- 250 milliliters milk
- 2 tablespoons sugar
- 150 grams butter
Preheat the oven to 200°C (approximately 400°F).
For the sponge cake: Separate the eggs. Beat the egg yolks until frothy with half of the sugar. Whip the egg whites with a pinch of salt until stiff, gradually sprinkling in the remaining sugar as you whip. Continue beating until glossy. Mix the flour with the cornstarch, sift over the egg whites then fold in. Fold in the whipped egg yolk mixture then transfer to a rimmed baking tray lined with parchment paper. Bake for about 12 minutes.
Meanwhile, for the vanilla cream: Mix the pudding powder with 4 tablespoons milk until smooth. Bring the remaining milk to a boil, add the sugar and pudding milk and boil until thickened, stirring. Transfer to a bowl and let cool.
Gradually stir the butter into the custard, mixing until creamy.
Remove the cake from the oven and let cool completely.
Cut out 2 (13 x 13 cm) (approximately 5 x 5 inch) squares, 2 (11 x 11 cm) (approximately 4 x 4 inch) squares, 2 (9 x 9 cm) (approximately 3 1/2 x 3 1/2 inch) squares, 2 (7 x 7 cm) (approximately 3 x 3 inch) squares and 2 (5 x 5 cm) (approximately 2 x 2 inch) squares from the cake.
Spread vanilla cream over one of each size of cake then top with matching pairs. Let dry.
Knead the marzipan with the powdered sugar and Amaretto. Form small balls then place on a baking tray lined with parchment paper and bake for about 15 minutes, until golden brown. Remove from oven and let cool.
Roll the fondant out thinly and use to cover each individual cake. Smooth the edges then stack cakes on top of each other. Cut out small snowflakes or stars from remaining fondant and use to decorate cake.
Place the marzipan balls on small wires and use to decorate the cake.