Fans of Great British Bake Off will instantly recognise the Prinsesstarta here, as it was one the technical challenges a few years ago. Be warned: It's a cake that in the wrong conditions could push you over the edge. That being said, if you like a challenge and have the time, making this cake will deliver ultimate satisfaction. Different coloured marzipan, and variants on the layers of this traditional Swedish cake are quite common and it can also be referred to as Prinstårta and Opera Cake. Preheat an oven to 190 degrees Celsius/Gas 5, and grease and line a 20cm springform cake tin with parchment paper. Beat together the eggs and sugar until pale and fluffy. Sift the flour into the bowl and fold gently into the egg mixture, until you are left with no lumps in the bowl. Pour the mixture into the cake tin.

Bake on the middle rack of the oven for 15-20 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin and then turn it out onto a cooling rack. When it is completely cool, use a bread knife to divide the cake into three even layers.

For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.

While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.

Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat, beating continuously, until it has thickened.

Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with a little butter (this will prevent a skin forming). Cover directly with cling film and allow this to cool completely.

Place one of the cake layers on a cake stand. Use one third of the crème pâtissière to pipe three circles around the base of the bottom layer, starting from the outside in.

Place the raspberries inside the crème patisserie circles. Mix a spoonful of the cream with a little of the crème pâtisserie and pipe over the raspberries. Put on the next layer of cake and spread half the remaining crème pâtissière over the top.

Put the last layer of cake in place and spread the remaining crème pâtissière on top of that. Spread the cream over the top and sides of the cake, creating a smooth dome shape.

Add a drop of food colouring to the marzipan in a bowl and knead it until you have an even pink colour.

Dust a clean surface with icing sugar and roll out the marzipan until it’s about 1mm in thickness. Cover the cake with the marzipan, trimming the excess around the edges. You can use the excess marzipan to make the little rose that goes on top.

Dust the cake with icing sugar and place the little marzipan rose on top.