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FIRST MAKE THE CAKE:
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1. Whisk together the eggs and sugar until the mixture is thick, then pour in the melted butter and the cream.
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2. Fold in the flour, sieved with the baking powder and the almonds, pour into a round 8-inch cake tin and bake in a moderate oven (350°F) for ¾ - 1 hour.
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3. Cool.
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VANILLA CREAM:
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1. Blend the corn flour with a little cold milk and add the rest of the milk, the sugar and the egg yolks.
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2. Whisk thoroughly over gentle heat until the mixture thickens, add the vanilla essence and then whisk until cold.
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3. When it is quite cold, add a little whipped cream.
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MARZIPAN:
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1. Mix all the marzipan ingredients to a paste, color a very pale green and roll out thinly.
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2. Cut the cake in half, sandwich it together with a layer of vanilla cream and put a layer of vanilla cream on the top.
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3. Then cover the whole cake, top and sides, with a thin layer of the pale green marzipan, smoothing this carefully on; finally, dust with icing sugar.
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