Grease a conical cake pan (bottom 22 cm ø, top 29 cm) or possibly a cake springform pan (24 cm ø) (only the bottom), spread with baking parchment, also grease. Cream the butter with half the sugar until very creamy, then gradually fold in the egg yolks. Add lemon zest and rum. Whip the egg whites with the remaining sugar and the salt until stiff. Preheat broiler (or oven to 250 degrees – gas 5-6). Mix flour and cornstarch, fold into the egg yolk mixture alternately with the egg whites. Pour 2 tbsp. of the mixture on the bottom of the baking pan and smooth it with a tablespoon. Bake under the heated broiler for 1-2 min. until the dough is golden brown.
Again put 2 tbsp of batter in the pan, smooth it out and bake until golden brown. Bake all the layers (about 14) one after the other until the batter is used up. (If using a conical pan: use 3 tbsp of batter for the layers as the surface gets larger). Rest the baked cake in the pan for 10 min, then loosen the edge with a sharp kitchen knife and turn the cake out onto a wire rack. Cool for 1 hour. Boil the apricot jam and spread it all over the cooled cake. Knead the marzipan well and roll it out on the surface sprinkled with powdered sugar.
First cover the edge of the cake with marzipan. Repeatedly knead and roll out the remaining marzipan. Cut out a cover with the bottom of the mold and place it on the cake. Press the edge a little smooth.
Cooking chocola
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