4 eggs
2 dl Dansukker Granulated Sugar
1 dl potato starch
1 dl plain flour
2 tsp Dansukker Vanilla Sugar
2 tsp baking powder

Vanilla custard
1 egg
2 dl milk
1 tbsp potato starch
1/2 dl double cream
3/4 dl Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar

Filling
4 sheets of gelatine
Vanilla custard
3 dl double cream

Decoration
300 g almond paste
2 dl Dansukker Icing Sugar
Red food colouring

Grease and flour a round cake tin about 26 cm in diameter.

Whisk the egg with the sugar until light and fluffy. Mix together the remaining ingredients and fold into the egg mixture. Pour the batter into the cake tin and bake in the lower part of the oven 175 °C for about 40 minutes. Turn the cake out onto a wire rack and leave to cool. Split the cake into three layers.

Put the sheets of gelatine to soak in plenty of water. Mix the ingredients for the vanilla custard in a saucepan and simmer, stirring constantly, until thickened. Drain the gelatine sheets and stir into the warm custard. Set aside to cool. Whip the cream until firm and fold into the cooled custard.

Spread a third of the custard over one of the cake layers, piling it thicker in the centre than at the sides. Place the second cake layer on top and spread with custard. Cover with the third cake layer. Spread the rest of the custard on the top and sides of the cake. Make sure most of the custard is piled in the centre to give the cake a dome shape.

Work the icing sugar into the almond paste. Colour with red food colouring. Roll out the almond paste into a thin sheet between two pieces of baking parchment. Cover the cake with the almond paste. Press the almond paste into place at the sides and trim away the surplus.