2 strips of cake base, each measuring 5 x 15 cm

Recipe for cake base
2 eggs
½ dl Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
4 tbsp plain flour
Butter or margarine and flour for lining the baking case
Dansukker Granulated Sugar for sprinkling on the cake

Vanilla custard
1 egg yolk
1 dl single cream
1 tbsp potato starch
1 tbsp Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar

Vanilla cream
1 dl double cream
1 dl of the vanilla custard, see recipe above
3/4 dl jam, your favourite flavour

Decoration
Green marzipan
Dansukker Icing Sugar

Cake base:
Fold a piece of foil or baking parchment to make a baking case measuring 35 x 15 cm. Place it on a baking sheet.

Beat the eggs and both types of sugar until fluffy. Add the flour and mix well. Spread the paste into the baking case and bake in the centre of the oven for about 5 minutes at 225°C. Sprinkle a little sugar over the cake, then turn it out onto a sheet of greaseproof paper. Allow to cool.

Vanilla custard:
Combine all the ingredients except the vanilla sugar in a saucepan and simmer on a low heat until the custard has thickened. Allow to cool before adding the vanilla sugar.

Whip the cream until firm. Fold the vanilla custard into the whipped cream. Spread one cake base with a layer of jam and a thin layer of vanilla cream. Cover with the other cake base. Spread the rest of the vanilla cream over the top. Roll the marzipan out into a thin sheet. Lay the marzipan sheet on top of the filling carefully press into place it around the edge of the cake. Dust the marzipan with icing sugar.