1 Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease the cake tin.
2 To make the cake, melt the marzipan in hot milk. Mix together the butter and sugar until creamy and fold in the eggs one at a time. Add the marzipan-milk mixture and stir well.
3 Mix together the flour, corn flour and the baking powder and fold into the cake mixture.
4 Pour the mixture into the prepared cake tin and bake for 30 minutes. Remove from the oven and leave to cool.
5 To make the topping, soften the gelatine in cold water and mix together the quark and the sour cream. Stir in the lemon zest and the sugar.
6 Gently heat the apricot brandy and dissolve the gelatine in it. Fold in the quark mixture and the whipped cream.
7 Spread the cake with the cream, place the redcurrants on top and pour the warm jelly over the fruit. Chill for 1 hour, then served garnished with mint leaves and sugared daises.