Makes 1kg of marzipan, can be made a few days in advance.
Mix the sugars and almonds in a large bowl. Make a well in the middle, then tip in the eggs and the vanilla bean paste.
Cut the wet ingredients into the dry with a cutlery knife.
Lay out cling film or dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don’t overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet.
Shape into a ball, then wrap and keep in a cool place until ready to cover the cake.