This is a Spanish dessert typical from Segovia. It is made with custard, cake and marzipan, all held in place with syrup. (This recipe serves 4) It seems like a lot of work but it's not so hard to make, it will just take a bit of time. PS:As the steps come out disordered, I've listed them. Hope that helps.
Preheat your oven at 180ºC. Beat 3 of the eggs until they double their volume. Then add the flour and 40 grams of the sugar and beat again until smooth. Pour onto a baking tray and bake for about 10-12 minutes.
Heat it in a pan a cup of milk and add a cinnamon stick. Let cook until it is boiling.
Meanwhile, beat in a bowl three egg yolks. Add 120 grams of sugar, the cornstarch, a glass of milk and beat until combined. Then add slowly the boiling milk (after removing the cinnamon stick), and beat again until thoroughly mixed.
Pour the mixture back in the saucepan and cook it over low heat until it thickens.
(You can skip this step by simply buying the marzipan) First, ground the almonds until smooth. After that, mix the ground almonds in a bowl with 200 grams of icing sugar, and a few tablespoons of water and knead it all together.
While the cake is in the oven, heat in a saucepan 2 cups of water with a cup of sugar and a glug of whiskey. Cook for about 10 minutes over medium-high heat, stirring occasionally.
Divide the cake into three equal parts. Then brush each one of them with the syrup and let them absorb.
Take one of the cake layers and spread half of the custard over it. Put the other layer over it and spread the rest of the custard. Cover it with the last layer of cake.
Extend the marzipan with a rolling pin until you have a thin layer. Cover the cake with it, cutting the pieces left over. Last but not least, cover it with icing sugar and mark it with a hot iron, to caramelize the top as seen in the picture above.