Daisy Cake

Directions

1. 1
   Preheat the oven to 325°F. Grease a 10 inch flower-shaped cake pan and sprinkle with flour. Beat the butter, vanilla extract, lemon zest, 5 oz marzipan, and 1/4 cup sugar with the whisk of a mixer until creamy. Stir in the egg yolks and beat until foamy.
2. 2
   Divide the egg whites into 3 portions and whisk separately, gradually adding 1/4 cup of sugar to each portion. Carefully fold 1 portion into the egg yolk mixture, making sure the foam does not lose its volume. Sift the flour and cornstarch into a bowl and fold gradually into the egg yolk mixture, alternating with the remaining 2 portions of egg whites, until all are incorporated.
3. 3
   Spoon into the pan and smooth out. Bake for 50-60 mins, until a skewer comes out clean, covering with aluminum foil for the last 25 mins if the cake is browning too quickly. Allow to cool for 20 mins, then turn out of the pan on to a wire rack and allow to cool completely.
4. 4
   Mix the milk and 2 1/2 cups of powdered sugar into a smooth icing. Spread thinly over the cake and allow to dry. Cut out a template from cardboard for the petals and center of the flower. On a work surface sprinkled with powdered sugar, roll out 1 oz marzipan and cut out the flower center from it. Roll small balls from the cuttings and press into the flower center.
5. 5
   On a work surface dusted with powdered sugar, knead 4 oz marzipan, 2 tbsp powdered sugar with the yellow food coloring until you have an even color. Roll out thinly and cut out 16 petals. Decorate the cake with the flower parts. Serve with whipped cream.