Trine Hahnemann’s Traditional Strawberry Cake

125g (4 1/2oz) marzipan (real marzipan with 60% almonds), grated

125g (4 1/2oz) caster sugar

125g (4 1/2oz) soft butter, plus extra for greasing

3 eggs

40g (generous 1 1/2oz) plain flour or corn starch

For the cream

1 pod of vanilla

200ml (7fl oz) single cream

2 egg yolks

3 tablespoons caster sugar

1 tablespoon corn flour

200ml (7fl oz) heavy cream

For the chocolate glaze

200g (7oz) dark chocolate

4 tablespoons heavy cream

For the topping

500g (18oz) strawberries

2-3 tablespoons red currant jelly