Can be prepared.
(*) For a cake springform pan of 22 cm ø.
Mix the flour with the sugar, lemon zest, salt and baking powder. Make a well. Pour in the egg, egg yolk and the softened butter in flakes and quickly mix everything together to form a dough. Shape into a ball, wrap in plastic wrap and let rest for an hour until chilled.
Place the amaretti in a suitable bowl and pour the rum over them.
For the zabaglione, beat the yolks with the sugar in a baking bowl until creamy, place in a water bath, add the Marsala and beat with a whisk until you have a fluffy, very creamy zabaglione. Remove from the water bath and cool.
Roll out the dough on baking parchment to a thickness of 1cm. Roll out a top, a tiny bit larger than the diameter of the pan. Cut out a bottom for the tart springform pan and place it in the buttered pan. Form a rim five cm high from the sections.
Spread the jam evenly on the cake base. Sprinkle half of the almond kernels on top. Top with the amaretti. Pour over the zabaglione. Sprinkle with the remaining almond kernels. Place the pastry lid on top and press well to smooth the edges.
Bake for about fifty minutes at 160 °C. Remove from the stove and cool a little. Carefully remove the ring.
Tips * The dough is a little bit crumbly, so it should be rolled out on the paper. This way you can put the lid on without having to