1. Beat the soft butter with the grated marzipan and half the icing sugar until fluffy; add the egg yolks one at a time, then the lemon zest and scraped vanilla.
2. Whisk the egg whites with the remaining icing sugar and a pinch of salt until stiff; fold them gently into the butter mixture, alternating with the flour and starch.
3. Spread 2 tablespoons of batter thinly in a lined 24 cm cake tin and brown it under the oven grill (top heat, 250 °C) for 2-3 minutes.
4. Spread on another thin layer and grill again - continue until the batter is used up (about 15-18 layers); watch it constantly, as it burns in moments.
5. Lift out the cooled cake, warm and sieve the apricot jam and brush it thinly over the cake.
6. Melt the dark chocolate over simmering water, coat the cake and, once set, cut into thin slices - the cross-section shows the "tree rings".
Tip: Don't spread the layers too thick - the thinner they are, the prettier the rings and the moister the cake.
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