Honeyed Gourmet Gateau

For the cake: Heat the oven to 230°C (2100° fan) 450°F gas 8. Grease a 25cm|10" springform tin and line with non-stick baking paper.

Whisk together the egg whites and salt until nearly stiff. Add the sugar and whisk until very stiff.

Beat together the marzipan, butter, icing sugar and vanilla in a mixing bowl until soft and creamy.

Add the egg yolks, one at a time, beating well between each addition.

Gently fold in the egg whites and flour until combined.

Spoon a thin layer of mixture into the base of the cake tin and spread evenly.

Bake for about 4 minutes until cooked and brown. Remove from the oven and spread another layer of mixture carefully over the first and bake for another 4 minutes until cooked and brown. Repeat until all the mixture is used. Cool in the tin.

For the filling: whisk together the sugar, cornflour and egg yolks until combined. Gradually whisk in the milk.

Pour the mixture into a pan and cook, stirring, over a very gentle heat until the mixture coats the back of a spoon. Add the vanilla and allow to cool. Place a sheet of cling film directly over the top of the custard as it cools.

Whisk the egg whites and half the cream of tartar until stiff. Gradually fold into the custard until blended.

Whisk the cream, icing sugar and remaining cream of tartar until thick and fold into the cold custard.

Remove the cake from the tin and slice off the top few layers horizontally. Place the remaining cake back in the tin.

Spoon the filling on top of the cake in the tin. Replace the top of the cake and chill until the filling is set.

For the topping: heat the butter, sugar, honey, cream and salt in a pan until the butter has melted.

Bring to a simmer, then boil for 3-5 minutes, until the mixture darkens slightly, stirring frequently. Stir in the almonds and set aside to cool slightly.