1-Start by creaming the 200g softened butter and 150g caster sugar until light and fluffy in a mixing bowl.

2-Whisk in the 150g golden marzipan pieces, 8 egg yolks, 250ml double cream, 60ml dark rum, 1 ½ teaspoons ground cinnamon, and ½ teaspoon vanilla bean powder or 1 teaspoon vanilla extract until the mixture is smooth and well combined.

3-Sift together the 140g self-raising flour and 100g cornflour, then gently fold them into the wet ingredients to keep the batter airy.

4-In a separate bowl, beat the 8 egg whites to stiff peaks and carefully fold them into the batter to maintain its lightness, which is crucial for the layers.

5-Grease your 25cm round ring pan with extra butter. Spread a thin layer of batter evenly in the pan and bake it under a hot grill for 3 to 5 minutes until golden brown.

6-Repeat the layering process about ten times, adding more batter and grilling each layer until you achieve the distinctive ring effect. Once done, let the cake cool in the pan before removing it and placing it upside down on a rack.

7-For the glaze, melt 100g plain chocolate, 1 tablespoon golden syrup, 150ml double cream, 2 tablespoons dark rum, and 15g butter together until smooth, then pour it over the cooled cake to set. Finally, drizzle 50g melted white chocolate on top for decoration.