Whisk sugar, vanilla, and eggs into a frothy mixture for a few minutes.

Mix the dry ingredients and sift into the eggs.

Fold together gently.

Pour into a springform pan with parchment paper at the bottom and bake for about 25 minutes at 180 degrees Celsius (356 degrees Fahrenheit).

Remove, cool completely, and divide into 3 equal layers.

Heat the milk in a saucepan.

Scrape the seeds from the vanilla bean and mix with sugar, cornstarch, and egg yolk.

Whisk until light and airy.

Pour warm milk over the egg mixture and whisk thoroughly.

Pour the mixture back into the saucepan and bring to a boil, stirring constantly for a couple of minutes.

Be careful not to burn the cream. Cover the cream with plastic wrap touching the surface and let it cool completely.

Whisk the vanilla cream until smooth.

Whip the cream until stiff and fold into the vanilla cream.

Place the top layer as the base on a platter with a cake ring.

Spread with half of the raspberry preserves, distribute half of the crushed macarons, and half of the cream.

Repeat with the next layer.

Finish with the top layer.

Chill the cake for a few hours.

Knead all the ingredients together into a smooth marzipan.

Chill and let it set a bit.

Roll out into a ribbon that is 1 cm higher than the cake and about 70 cm (diameter times pi).

Melt the chocolate in a bowl.

Make an icing with powdered sugar and water.

Heat the icing.

Add chocolate and stir together until glossy and thick.

Adjust with more water for consistency.

Spread the icing on the cake.

Whip the cream until stiff.

Trim the marzipan ribbon, spread a bit of whipped cream on the cake, attach the ribbon, and finish with lovely whipped cream dollops.