Spekkuk (layered Spice Cake)

I found this recipe in a Sunset magazine from February 1984. It is a cake
that originated in Holland. It is a beautiful looking cake and really not
as much work as it may seem. The time consuming part was the layering. It
is pretty dense, but my house liked it. I would like to try a topping on it
but have no idea what topping to try. (My son wanted cool whip on his
piece)

In a large bowl cream the butter, beat in the granulated sugar, a little at
a time, and beat the mixture until it is fluffy. Add the egg yolks, 1 at a
time, beating well after each addition, and beat the mixture for 5 minutes.
Stir in the flour mixture and the vanilla and combine the batter well. In
another large bowl beat the egg whites with the cream of tartar and pinch
of salt until they hold stiff peaks and fold them gently but thoroughly
into the batter. Pour half the batter into another bowl. In a small bowl
combine the cinnamon, nutmeg, cloves, ginger and cardamon and stir the
spice mixture into half of the batter (one of the bowls).

Spread 1/2 cup of the spiced batter into a buttered and floured 9-inch
springform pan, spreading it evenly, and bake the layer in the lower third
of a preheated 300F oven for 15 minutes. Brush the layer gently with some
of the of the melted butter, spread it evenly with 1/2 cup of the unspiced
batter, and bake the layers in the middle of the oven for 15 minutes. Brush
the layer with melted butter and put 1/2 cup of the spiced batter over it
and bake another 15 minutes. Continue alternating the layers in the same
manner. For the last layer bake 30 minutes. Remove the sides of the pan and
let the cake cool for 10 minutes. Invert the cake onto a serving plate, let
it cool completely and dust it with confectioners’ sugar.