Whip the cream with icing sugar and vanilla in a chilled bowl until medium peaks form. Transfer to a piping bag and refrigerate until ready to use. For the glaze, mix the yuzu marmalade, honey, and warm water until smooth. Place the first cake layer on a serving plate, pipe a swirl of whipped cream, and spread a thin layer of yuzu glaze over the top. Repeat with the second layer, then add the final cake layer and decorate with whipped cream.
Mix 1 tablespoon of Angry Rooster Yuzu Citrus Chili Crunch into the remaining yuzu glaze, then gently spoon it over the cake, letting it drip down the sides. Finish with a sprinkle of crispy citrus chilli flakes on top.
