Ingredients

For the pastry cream

• 4 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch or all-purpose flour
• 1 cup whole milk
• 2 tablespoons cold unsalted butter
• 1 teaspoon vanilla extract or vanilla bean paste

For the cake

• 6 large eggs, at room temperature
• Cooking spray
• 1 1/4 cups granulated sugar
• 1 1/2 teaspoons vanilla extract or vanilla bean paste
• 1/4 teaspoon kosher salt
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 1/4 teaspoons baking powder

For the whipped cream and assembly

• 2 cups cold heavy cream
• 1/4 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract or vanilla paste
• 1/2 cup raspberry or apricot jam, divided
• 16 ounces marzipan paste, divided
• 2 teaspoons pastel pink gel food coloring
• 1 tablespoon plus 1 teaspoon pastel green gel food coloring

Make the pastry cream

1. Whisk 4 large egg yolks, 1/4 cup granulated sugar, and 2 tablespoons cornstarch together in a medium bowl until smooth.
2. Bring 1 cup whole milk to a gentle simmer in a medium saucepan over medium heat. Turn off the heat. While whisking the egg mixture constantly, slowly pour in about half of the milk to temper the eggs. Pour the egg-milk mixture into the saucepan and whisk to combine.
3. Cook over low heat, whisking constantly, until the mixture begins to thicken and large bubbles begin to form, 3 to 4 minutes. Remove the saucepan from the heat. Continue to whisk until smooth.
4. Transfer to a medium bowl. Stir in 2 tablespoons cold unsalted butter and 1 teaspoon vanilla extract until the butter is completely melted and the mixture is smooth. Press a sheet of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate while you make the cake and whipped cream.

Make the cake

1. Arrange a rack in the middle of the oven and a second rack right below it. Heat the oven to 350ºF. Line the bottom of 3 (8-inch) round cake pans with parchment paper rounds, then coat the pans lightly with cooking spray.
2. Beat 6 room-temperature large eggs and 1 1/4 cups granulated sugar in a stand mixer with the whisk attachment on medium speed until light and fluffy and pale yellow, about 8 minutes. Beat in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon kosher salt until combined. Remove the bowl from the stand mixer.
3. Whisk 3/4 cup all-purpose flour, 1/2 cup cornstarch, and 1 1/4 teaspoons baking powder together in a medium bowl.
4. Add half of the flour mixture to the egg mixture and whisk until just combined. Add the remaining flour mixture and gently whisk until the mixture is just combined, being careful not to overmix. Divide the batter evenly between the cake pans (about 2 1/2 cups each).
5. Place 2 of the cake pans on the middle rack, and the third cake pan below it. Bake until lightly browned and a tester inserted into the center of the cakes comes out clean, 20 to 25 minutes.
6. Let the cakes cool in the pans for 5 minutes. Flip the cakes out of the pans onto wire racks and remove and discard the parchment. Let cool completely, about 45 minutes more. Meanwhile, make the whipped cream.

Make the whipped cream and assemble

1. Beat 2 cups cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract in a clean stand mixer with the whisk attachment on medium speed until stiff peaks form, about 4 1/2 minutes. Refrigerate until ready to use.
2. If the cakes are domed, trim off the tops with a serrated knife to level. Stir the pastry cream until smooth.
3. Place one cake layer onto a cake stand or large plate. Spread 1/4 cup of the raspberry jam on top in an even layer, leaving a 1/4-inch border. Dollop half of the pastry cream (heaping 1/2 cup) over the raspberry jam and spread into an even layer. Repeat layering cake, jam, and pastry cream. Finish with the third cake layer.
4. Dollop about 2 cups of the whipped cream onto the top of the cake. Using an offset spatula, spread and shape it into a dome with the tallest part being the center. Spread the remaining whipped cream onto the sides of the cake in a thin, even layer. Refrigerate for 1 hour.
5. Meanwhile, divide 16 ounces marzipan paste into a 15-ounce piece and a 1-ounce piece. Working quickly so that it doesn’t dry out, place the 1-ounce piece on a powdered sugar-dusted work surface. Drizzle with 2 teaspoons pastel pink gel food coloring, then knead the food coloring into the marzipan with your hands until it is evenly light pink. Wrap up completely in plastic wrap. Drizzle 1 tablespoon plus 1 teaspoon pastel green gel food coloring onto the 15-ounce piece marzipan. Repeat kneading until it is evenly light green, then wrap that piece completely in plastic wrap.
6. Lightly dust a clean work surface and rolling pin with powdered sugar. Roll the green marzipan into a 14-inch-wide round. Working quickly, gently cover the cake with the marzipan, smoothing it down with your hands from top to bottom. If the marzipan bunches up or ripples toward the bottom, gently lift up sections of it and smooth down, using a fondant smoother if you have one. Trim off the excess marzipan at the bottom of the cake with a paring knife; reserve the scraps.
7. If you’d like to make a ribbon, gather the green marzipan scraps and roll it out into a 20x1.5-inch strip. Wrap this strip (or “ribbon”) around the bottom of the cake; reserve any remaining marzipan scraps and wrap up in plastic wrap. Refrigerate the cake for 2 hours. Meanwhile, make the rose.

Make the rose

1. Divide the pink marzipan into 6 to 8 small portions (about 1/4 teaspoon each). Shape each portion into a ball and lightly dust with powdered sugar. Working with one ball at a time, use the heel of your hand or a rolling pin to flatten it until it's about as wide as a quarter about 1 1/4 inches. As each ball is flattened, place it on top of the previous one, letting it overlap about halfway. When finished, they should all be arranged in a row.
2. Starting on the left side, slowly roll toward the right side to create the rose. Gently pinch the bottom of the rose together so the pieces stick together. Gently trim the bottom of the nub off with kitchen shears or a paring knife so the bottom of the rose sits flat.
3. Roll the remaining green marzipan on a powdered sugar-dusted surface about 1/8-inch thick. Cut out 2 small leaves with a paring knife.
4. Remove the cake from the refrigerator. Using your thumb, gently press a divot in the marzipan at the center of the cake (but don’t pierce through it). Place the rose and any leaves into the divot. Lightly dust the cake with powdered sugar before serving if desired.