Princess cake muffins

Start with the raspberry jam. Rinse and pick over the raspberries. Mix them in a saucepan with the jam sugar. Boil for 3-4 minutes.

Skim the scum off the jam. Pour into warm, thoroughly cleaned jars. Seal and store in a cool place.

Make the vanilla custard. Scrape out a vanilla pod and bring it to the boil with the milk.

Remove the vanilla pod. Beat the egg yolks, sugar, vanilla sugar and cornflour until fluffy. Pour the milk over the egg mixture while whisking.

Pour back into the pan and bring to the boil, whisking constantly. Remove the custard from the heat after it thickens, then whisk in the butter a little at a time. Strain the custard through a fine-meshed sieve. Cover the bowl with plastic and put in the refrigerator.

Then make the muffins. Melt the butter and add the milk. Beat the eggs, sugar and vanilla sugar until fluffy. Add the milk mixture.

Mix the flour with the baking powder and fold into the batter. Spoon the mixture into paper cases on a baking tray or in a muffin pan. Put a teaspoonful of raspberry jam inside each muffin.

Bake in the centre of the oven at 225°C for 10-12 minutes using top and bottom heat. Allow to cool on a wire rack.

Make a hole in each muffin and put some custard inside. Whip the cream and put it in a piping bag with your chosen nozzle. Pipe some cream on each muffin.

Melt the white chocolate and set aside. Roll out the marzipan thinly on a worktop sprinkled with icing sugar. Cut 60 disks about 5 x 5 cm using a round cookie cutter. Fold each disk towards the middle twice.

Arrange four folded disks with the points facing towards each other and drip a little chocolate in the middle to fix them into place. Fix the last folded disc in the middle. Allow the chocolate to set, then put the flower in the middle of the cream. Dust with icing sugar.