Thoroughly blend the butter, egg yolks, and sugar until creamy and smooth.
Add the rum, coffee, cocoa powder, grated lemon rind, and caffellatte, making sure to combine all the ingredients well.
Then, incorporate the flour sifted with the yeast, alternating with stiff-beaten egg whites, so that the mixture always remain soft.
Pour the batter into the pan and place in the oven.
Remove the finished cake from the oven and allow to cool.
Cut in half, drizzle both halves with sweet wine, and fill with apricot marmalade.
This recipe is taken from the book Tacuinum dè Eccellentissimi, ali&no publisher.