Segovia Layer Cake

Directions

1. 1
   Preheat the oven to 180 Celsius.
2. 2
   Beat the eggs, yolks, and sugar together until white.
3. 3
   Sift together the wheat and rice flours and mix into the egg mixture. Add the butter, mixing well.
4. 4
   Line a large baking pan with parchment paper, brush with oil, and fill with the batter.
5. 5
   Bake for 25 minutes. Remove from oven and turn out onto a rack to cool. Cut into three strips.
6. 6
   Place the sugar and water into a saucepan to make the syrup. Bring to a boil and cook for 7 minutes. Add the liquor and set aside, keeping warm.
7. 7
   For the yolk topping, boil the water and sugar together until it forms a fine thread when dipped in cold water. Stir in the yolks, stirring constantly until thickened. Remove from heat, cover, and set aside.
8. 8
   For the marzipan, mix the almonds and sugar together and add the egg whites little by little.
9. 9
   Knead on a flat surface sprinkled with powdered sugar until a smooth dough is formed. Cover in plastic wrap and set aside.
10. 10
    Place 1 of the cake layers onto a dish and brush several times with the hot syrup until soaked through. Drizzle with a third of the yolk topping. Repeat with the other 2 cake layers.
11. 11
    Roll the marzipan out until 3 mm thick. Place over the cake and press and smooth the marzipan into place to cover it completely on all sides. Trim any extra with a knife.
12. 12
    Sprinkle the entire cake with powdered sugar.