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1
Preheat the oven to 180 Celsius.
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2
Beat the eggs, yolks, and sugar together until white.
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3
Sift together the wheat and rice flours and mix into the egg mixture. Add the butter, mixing well.
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4
Line a large baking pan with parchment paper, brush with oil, and fill with the batter.
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5
Bake for 25 minutes. Remove from oven and turn out onto a rack to cool. Cut into three strips.
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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.
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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.
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8
For the marzipan, mix the almonds and sugar together and add the egg whites little by little.
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9
Knead on a flat surface sprinkled with powdered sugar until a smooth dough is formed. Cover in plastic wrap and set aside.
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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.
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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.
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12
Sprinkle the entire cake with powdered sugar.
