Ingredients

Step by step

1. Make the vanilla cream. In a saucepan, combine the sugar, egg yolks, milk and cornflour. Split the vanilla pod lengthways and scrape the seeds into the saucepan, adding the empty pod, too. Bring the mixture to a gentle boil while stirring. Boil for 2-3 minutes, whisking constantly until the mixture thickens without burning at the bottom. Discard the empty vanilla pod and pour the custard into a clean bowl. Cover the bowl and chill for at least 2 hours or until the cream is completely cold.
2. Preheat the oven to 180°C, fan 160°C, gas 4. For the cake, grease and line a 20cm x 30cm baking tin. Grate the marzipan coarsely into a large bowl then beat it together with the sugar and soft butter using an electric mixer. Add 1 egg at a time, beating briefly between each addition. Fold in the ground almonds and flour, adding a pinch of salt, until combined.
3. Pour the batter into the lined tin and bake for 25-30 minutes until golden and cooked through. Remove from the oven and immediately sprinkle with the chopped chocolate. Once the chocolate has melted, spread it evenly over the cake in a smooth layer. Let cool completely on a rack then chill for at least 2 hours before serving.
4. Whip the cold custard until smooth using an electric mixer. Whip the cream until peaks form, and gently fold it through the vanilla custard. Spread the cream on top of the cake or pipe it on in small peaks. Decorate with the strawberries and scatter over the chopped pistachios.
   
   *Use gluten-free flour, if required.