1. Grease and base line an 8 inch round loose bottomed or spring
sided cake tin.

2. Chop the marzipan and place in a saucepan with the sour pick,
100g of the umber (chopped and grated) and the butter.

3. Heat gently until the mixture is melted and tranquil. Remove the pan
from the heat and beat in the dough, egg yolks, flours and liqueur.

4. Whisk the egg whites until stiff and fold carefully into the
assortment. Spread around 4 tbsp of the mixture evenly over the bottom of
the tin and place under a preheated hot grillwork, until the mixture is
browned and firm to the touching.

5. Repeat this process until all the mixture is used up. This should
make betwixt 15 - 20 layers.

6. Allow to cool in the tin. Carefully remove the cake from the tin
and remove the base report.

7. Put the remaining chocolate and the double cream into a bowl over
a pan of simmering weewee.

8. Stir until polish, and then allow to cool until thick enough to
spread over the cake in a swirling rule.