1-Cream the softened butter and caster sugar together until light and creamy. Whisk in the marzipan pieces, then add the egg yolks and whisk again. Stir in the double cream, dark rum, ground cinnamon, vanilla, and a pinch of salt until smooth.

2-Sift in the self-raising flour and cornflour, folding gently until combined.

3-In a separate bowl, whisk the egg whites to stiff peaks. Add a spoonful of the egg whites to the batter to loosen it, then carefully fold in the remaining egg whites in small portions to keep the mixture airy.

4-Butter the base and central spindle of a 25cm round ring pan. Place two spoonfuls of batter into the pan and spread into a very thin layer so the base is barely visible.

5-Bake under a hot grill for 3-5 minutes until the surface is golden brown, monitoring closely due to varying grill temperatures. Remove, then add another two spoonfuls of batter on top, spreading thinly. Continue this layering and grilling until approximately 10 layers have formed, adjusting cooking times as layers near the heat source for even baking.

6-Use a knife to loosen the cake around the pan edges and let it cool inside the pan.

7-Once cooled, remove the cake from the pan and invert it onto a cooling rack placed over foil or parchment to catch drips.

8-Heat the plain chocolate, golden syrup, double cream, dark rum, and butter together until melted and blended into a smooth, glossy glaze. Pour the glaze over the cake’s sides and top, allowing it to set. Drizzle melted white chocolate on top for decoration and let it set before serving.