Tender Layered Cake with Marmalade

Separate the 7 egg yolks from their whites, reserving the whole egg and 1 egg white for later use. Beat the 7 yolks with confectioner's sugar until pale and thick, about 3-4 minutes.

Add the melted butter and vanilla extract to the yolk mixture, stirring until fully incorporated.

Dissolve the ammonia powder in a small amount of warm water, then add it to the batter and stir well to combine.

Gradually add flour to the mixture while stirring constantly until a soft, workable dough forms; adjust flour as needed for proper consistency.

Divide the dough into two or three equal portions to create separate cake layers. On parchment paper, spread each portion into a thin, even round or rectangular layer, about ¼-inch thick.

Place the dough layers on baking sheets and bake at 350°F (175°C) for 10-12 minutes until light golden and set but still tender.

Remove the layers from the oven and allow them to cool for 2-3 minutes on the baking sheet before carefully transferring to a wire rack.

Once all layers have cooled completely, spread a thin, even layer of marmalade between each cake layer.

Stack the marmalade-filled layers on top of each other to form the assembled cake.

Brush the top and sides of the assembled cake with the whole egg mixed with the reserved egg white to create a glossy finish.

Sprinkle the chopped walnuts or almonds over the top of the cake for garnish and texture.

Return the assembled cake to the oven at 350°F (175°C) and bake for 12-15 minutes until the top is golden brown and set.