Apricot Marzipan Easter Cake

For the apricot marzipan Easter cake, first bring all ingredients to room temperature for the sponge mixture.

First, beat the margarine with the sugar, vanilla sugar and salt until creamy, then gradually add the eggs and stir until the sugar has dissolved. Mix the flour, cornstarch and baking powder and fold in gently, adding the rum at the end.

Bake seven bases one after the other from the dough at 180 °C in the heated stove. This works best if you use two springform pans (diameter 26 cm) and cover the bottom of each pan with parchment paper. You will need four tablespoons of dough per bottom.

Baking time is about 7 minutes each. Allow all the bases to cool.

For the topping and filling, drain the apricots, reserving the juice. Puree the apricots. For the topping, soak the leaf gelatin according to package directions. Pour half of the puree into a measuring cup (this will make about 250 ml) and add 50 g of sugar.

Fill up the puree with wine and juice to 500 ml. Pour this fruit mixture into a wide-mouthed jug. First, add a tablespoon of the fruit mixture to the dissolved gelatin and fold it in with a whisk to avoid lumps. Then fold this gelatin mixture into the remaining fruit mixture.

Leave this mixture in the refrigerator for about an hour to become semi-stiff (it is best to check it in between, perhaps take it out beforehand or leave it in the refrigerator for a little longer).

In the meantime, for the filling, place the remaining fruit puree in a

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