1-Start: creaming the 200g softened butter and 150g caster sugar until light and fluffy, then whisk in the 150g golden marzipan pieces. Next, add the 8 egg yolks, followed by 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 to form a smooth batter. Sift in 140g self-raising flour and 100g cornflour, folding gently until combined. In another bowl, whisk the 8 egg whites to stiff peaks and fold them into the batter in stages to keep it airy.

2-Building the Layers: Butter your 25cm round ring pan and spread two large spoonfuls of batter thinly over the bottom. Grill for 3-5 minutes until golden brown, keeping a close eye as grill heat can vary. Repeat this with two spoonfuls each time, grilling and browning about 10 layers in total to create those distinctive rings.

3-Once done: let the cake cool in the pan before removing it. For the glaze, heat 100g plain chocolate pieces, 1 tablespoon golden syrup, 150ml double cream, 2 tablespoons dark rum, and 15g butter until melted and smooth, then pour it over the cooled cake. Finally, decorate by drizzling 50g melted white chocolate in thin lines and let it set.