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.
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.
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