1-First: cream the 200g softened butter and 150g caster sugar together until light and fluffy. This step helps incorporate air for a tender texture. Next, whisk in the 150g golden marzipan pieces and 8 egg yolks until smooth.

2-Add: 250ml double cream, 60ml dark rum, 1½ tsp ground cinnamon, ½ tsp vanilla bean powder or 1 tsp vanilla extract, and a pinch of salt to the mixture, blending well. Then, sift in 140g self-raising flour and 100g cornflour, folding gently to keep the batter airy.

3-Building the Layers: 1. Whisk the 8 egg whites to stiff peaks and fold them into the batter a little at a time to loosen it. 2. Butter a 25cm round ring pan and spread a very thin layer of batter in it. 3. Grill for 3-5 minutes until golden brown, then repeat to build about 10 thin layers.

4-Once all layers are done, let the cake cool completely. For the glaze, heat 100g plain chocolate, 1 tbsp golden syrup, 150ml double cream, 2 tbsp dark rum, and 15g butter together until smooth, then coat the cake. Finish with drizzles of 50g melted white chocolate and let it set.