1-First, start by creaming 200g softened butter and 150g caster sugar until the mixture is fluffy and light. This creates the base for the batter’s texture. Next, whisk in 150g golden marzipan pieces, 8 separated egg yolks, 250ml double cream, 60ml dark rum, 1½ teaspoons ground cinnamon, ½ teaspoon vanilla bean powder or 1 teaspoon vanilla extract, and a pinch of salt until fully combined.

2-Once that’s smooth, sift in 140g self-raising flour and 100g cornflour, then fold them gently into the mixture. At this stage, whisk the 8 egg whites to stiff peaks in a separate bowl. This step is crucial for keeping the batter airy, so fold the egg whites in carefully to avoid deflating them.

3-Butter your ring pan thoroughly to prevent sticking. Spread a thin layer of batter into the pan and place it under a hot grill for 3 to 5 minutes, or until lightly golden. Repeat this process, adding new layers one at a time, until you’ve built about 10 layers in total. Each layer should grill evenly to achieve those distinctive rings.

4-After all layers are done, let the cake cool in the pan before inverting it onto a cooling rack. For the glaze, heat 100g plain chocolate pieces, 1 tablespoon golden syrup, 150ml double cream, 2 tablespoons dark rum, and 15g butter together until melted and glossy. Pour it evenly over the cooled cake and drizzle with 50g melted white chocolate for decoration. Let it set before serving.