• Preheat an electric oven (not gas) to 350 degrees Fahrenheit, 180 degrees Celsius.

For the dough:

• Beat four eggs and 1 oz sugar approximately seven minutes until foamy.
• Carefully fold three times each 6 tablespoons chopped chocolate and 2 tbs sifted flour into the foam.
• Spread dough onto three baking trays covered with wax paper and bake in oven until golden brown, about 10 – 15 minutes.
• Turn biscuit layers from trays onto cloths, spread with granulated sugar to prevent sticking. Remove wax paper and let biscuit layers cool down.

For the vanilla cream filling:

• Make vanilla cream pudding from package according to directions on the back, adding milk and sugar as directed.
• Scrape seeds and pulp from vanilla beans, add to pudding while still hot, and let cool down.
• Add room temperature butter bit by bit with a tablespoon and stir well.

Assemble the cake:

• Knead the marzipan and powdered sugar together and roll out to baking tray size.
• Spread 1/3rd of the butter cream onto the first biscuit layer.
• Add second biscuit layer and spread out the second 1/3rd of the butter cream filling.
• Add the third biscuit layer and top with the last third of the butter cream.
• Lay marzipan layer on top and coat with melted chocolate.

The final step:

• Cool for 2 hours in refrigerator.
• Cut into 20 pieces and serve, as desired, with edible leaf gold.