Cake base (sponge) 

• 4 eggs

• 180 g sugar

• 56 g all purpose flour

• 70 g potato flour 

• 1 tsp vanilla paste

Vanilla cream:

• 140 g whipped cream

• 150 g whole milk

• 3 egg yolks

• 2 tbsp corn starch

• 1 ½ tbsp sugar

• ½ tsp vanilla paste

Filling:

• Raspberry jam

• ~500 g whipping cream

Marzipan

• 200 g almond flour

• 200 g powederd sugar

• 1 tsp almond extract

• 2-3 tsp glucose syrap

• green food coloring