1. Put the sugar and the water in a heavy based saucepan and cook on a low heat until the sugar has dissolved.
2. Add cream of tarter and bring to the boil until the sugar reaches 116oC (240oF) - soft ball stage.
3. Remove from the heat and mix the mixture until it turns cloudy, then add ground almonds and vanilla extract.
4. Add to the pan the egg white and return to a low heat and stir for a couple of minutes until smooth.
5. Place the icing sugar on to a marble surface and pour over the mixture.
6. Work in the icing sugar with a palate knife. Cover the mixture with plastic wrap until cooled.
7. Roll out the marzipan in different colors and put into the desired shape moulds.

For Cake:

1. Preheat oven to 180⁰ C. Grease and flour a 9-inch, round, cake tin; cover the base and sides with waxed paper.
2. Sift the refined flour with the baking powder, salt and milk powder and keep aside. Beat the eggs till light and fluffy. Keep aside.
3. Cream the margarine and caster in a mixing bowl.
4. When the sugar has been absorbed by the margarine, add the beaten eggs gradually making sure the egg has been fully incorporated before the next addition.
5. When the mix is smooth, fill the mixture into the cake tin.
6. Bake it at 180⁰ C for 25-30 minutes. Cool the sponge on a cake rack.
7. Slice sponge into three layers.
8. Cool the sponge. Cut it in to three layers.
9. Mix the cream and the melted chocolate to make a truffle.
10. Take the first layer of the sponge and spread the truffle on it with a palate knife.
11. Place the second layer of the sponge on top and layer it with the truffle. Now keep the final layer of the sponge and cover it entirely with the truffle and keep in the freezer for 20 minutes.
12. To make the ganache heat the cream, when it boils remove it from the fire and add melted chocolate and melted butter. Mix well till smooth.
13. Pour the ganache on the cake and spread evenly with a palate knife till it covers the surface of the cake smoothly.
14. Keep the cake in the freezer for 15 minutes.
15. Melt some chocolate and pour on a butter paper and spread with palate knife. As soon as it sets cut square pieces with a sharp knife and keep in the fridge.
16. Garnish with chocolate pieces and some marzipan fruits.

Chef Tips:
Do not over whisk the ganache to avoid air bubbles in the ganache.