Combine the flour, NESTLÉ Sweetened Condensed Milk, eggs, soft butter, baking powder, vanilla and lemon zest; mix for 5 minutes or until they change in color.
Pour the mixture into a greased 20cm round baking tin and bake in a preheated oven at 170 °C for 35 minutes or until a skewer inserted in the middle comes out clean.
Remove from the oven and set aside to cool down. Cut the cake into 2 layers, fill with the raspberry jam and cover it all with a thin layer of jam.
To prepare the Marzipan layer:
Combine all ingredients and mix slowly making soft dough with your hand, cover with cling film and keep aside.
Roll out dough to 2 mm thick, cover the cake with the dough trimming excess edges. Using leftover almond paste dough, form a rabbit and carrot shape for decoration.
To prepare the butter cream:
Combine all the ingredients and beat well using an electrical mixer for 6 minutes or until fluffy, decorate the cake with the cream using a piping bag.
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