Preheat the oven to about 180 C. (if you have a non fan forced option, go for that)
Split all eggs and put the eggwhites into a large (greasefree) bowl and adding a pinch of salt, whisk them until they are stiff.
In another bowl whisk the butter until soft and creamy. Add the eggyolks here and whisk until combined. Ad the sugar and lastly ad the flour in parts. Whisk until all is combined well.
Add the eggwhites into the bowl and fold them through until well combined. It’s a big amount so you’re gonna need a huge bowl.
Divide the dough across two different bowls and add the spices in the one half. Take a large tin (well greased, and putting baking paper at the bottom helps too) and spread your first layer on the bottom of the pan. Make it as thin as possible and starting with a dark layer is best.
Put this into the preheated oven for about 4 minutes. Remove from the oven and add the second layer. it will melt a little bit when you ad it onto the warm cake but that is ok. It will spread evenly when it gets hot in the oven. The more layers you have the longer the cooking will need to be. After filling about half of your tin you might need to increase the time to 6 minutes per layer. It can also puff up in the oven and if that is the case wait for a minute until it deflates again before adding your next layer.
Continue until all the dough is finished or your tin is completely full. If necessary or when you think the middle is not yet quite cooked, put it back in for a few more minutes. When ready take out of the oven and remove the outer ring as soon as you can. When cool enough turn upside down and leave to cool on a cake rack.