Recipe ( Serves eight )

Dough

400 g marzipan

80 g blended almonds without skin

30 g egg whites

10 g Cointreau

Seeds from 1 vanilla pod

Pinch of salt

95 g icing sugar

Icing

150 g icing sugar

27-29 g egg whites

Mix all the ingredients for the dough by hand or in a mixer and refrigerate for at least 3 hours, best overnight. Divide the dough in two and roll each piece into a 50 cm long log. Flatten one side gently, making it a triangular shape. Cut the log into six pieces (10, 12, 14, 16, 18, and 20 cm) and make each one into a ring. There should be a small piece of dough left, roll it into a ball for the top of the cake. Bake at 180°C for 10 minutes. To finish, mix and pipe the icing. Decorate one ring at a time, starting with the largest one and moving upwards with the smaller rings while stacking them up on top of each other.