Marzipan Cake with Apricot Jam
For the cake, mix the butter with marzipan and 1/3rd of the sugar until smooth in a bowl. Separate the eggs. Beat the egg whites, sprinkle the remaining sugar into it, and continue beating until stiff and glossy. Add the vanilla and the egg yolks gradually into the marzipan mixture and mix well. Fold in 1/3rd of the egg whites first, and fold in the remaining egg whites well.
Grease a margaret mold or springform pan (26 cm diameter) (approximately 10 inches diameter) with butter and pour the batter into it. Smoothen the surface.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 55 minutes.
Take out the springform pan from the oven and let the cake cool slightly. Release the cake and let cool completely on a wire rack.
For the topping, heat the apricot jam with 2 tablespoons water, strain through a sieve and brush the cake thinly with it. Let dry.
Warm the red currant jelly and decorate the center of the cake with it. Let cool down and serve.