Scandinavian Decorated Cakes

For the creme patissiere: mix together the egg yolks and cornflour, then stir in the sugar.

Heat the mil, then pour the hot milk over the egg mixture and mix until well combined. Pour the mixture back into the pan and bring to a boil, stirring constantly. Cook for 1 minute, stirring then remove from the heat and stir in the vanilla. Cover the surface with non-stick baking paper and leave to cool completely.

For the cakes: heat the oven to 170°C (150° fan) 325°F gas 3. Grease and flour 10 muffin tins.

Whisk together the eggs and sugar until pale and thick.

Sift in the flour, cornflour and baking powder and fold in gently.

Pour into the tins and bake for 15 minutes. Cool completely in the tins.

For the filling: whisk the cream until it forms soft peaks.

Stir the cooled crème pâtissière until smooth. Stir in 2-3 tablespoons of the whipped cream.

Knead the marzipan until soft, then knead in a little food colouring until even. Divide into 10 pieces.

Roll out each marzipan piece into a round on a surface dusted with icing sugar.

Cut the cakes in half and spread the bases with raspberry jam.

Spread 1 tablespoon of the creme patissiere over the raspberry jam, then top with 1 teaspoon of whipped cream.

Place the other half of the cakes on top and press gently.

Coat the top and sides of the cakes with whipped cream