Recipe ( Serves eight )

Dough

14 oz marzipan

2.8 oz blended almonds without skin

1 oz egg whites

0.35 oz Cointreau

Seeds from 1 vanilla pod

Pinch of salt

3.35 oz icing sugar

Icing

5.3 oz icing sugar

1 oz 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 19.7-inch long log. Flatten one side gently, making it a triangular shape. Cut the log into 6 pieces (3.9, 4.7, 5.5, 6.3, 7.1, and 7.9 inches) 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 356°F for 8-10 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.