Swedish Princess Tarta

Fellow blogger "Herzdame" asked for this recipe. I never post a recipe without a picture, so here my dues. I got informed about the ingredients and mixed my own vegan one.I hope you like it.
My boyfriend ate 2 pieces at a time, says everything...

I took a 16cm springform pan. If you prefer to bake a 24-26cm cake, please double the ingredients.

For the sponge cake:
1 cup flour
1/4 cup sugar
a little vanilla
1 tsp baking powder
20g oil
1/2 cup sparkling mineral water
a pinch of salt

Mix the flour, sugar, baking powder, vanilla and salt in a bowl. slowly ad the oil and water an mix again.  Transfer the dough to a large,lightly oiled pan and bake for approx 30 minutes at 70°F.
You can prepare the sponge one day in advance, this won't leave you much to do.

4-5EL red  jam (I picked wild berried)

Vanilla pudding:
1,5 cups soy drink
3EL corn starch
1 vanilla bean
2 tsp vanilla sugar

Cut the vanilla bean in half and rasp out the vanilla pulp. Boil up the pulp, bean and the sugar with the soy drink and let set over night. Reboil the following day adding the corn starch. Easy cooking alternative: buy vanilla pudding in the supermarket ;-)

Cream filling:
9.6 oz vegan whipping cream
2 tsp vanilla sugar
some lemon zest
a pinch of salt

Whip the cream by adding the sugar and. Then mix the lemon zest. Put in the refrigerator for at least 30 minutes before topping the cake.

Cut the sponge cake in half and apply the red jelly on the bottom cake. Border the cake with a cake setting ring and spread the pudding on top. let set, then loosen the cake setting ring and place the second sponge half on top. Coat the cake with the cream and place it in the freezer for 30 to 60 Minutes. This makes it easier to apply the marzipan later.

Mix the 100g marzipan with 100g powdered sugar and colour as pleased. Traditionally the princess tarta is green and light pink.
Roll out the green marzipan and cover the cake with it. Decorate the cake with some marzipan roses at last.
Ready!