a treat layer by layer

Continue the same process with the remaining dough and always keep an eye on the cake so that it doesn’t get too dark.
Remove the cake from the springform pan, poke holes with a wooden skewer and drizzle with Cointreau.
Let cool on a cake rack.

Warm the apricot jam and press it through a sieve.
Spread the cake with jam and cover it with the finished marzipan topping.
Melt the chocolate and palmin and pour over the cake. Let dry.
Of course, it also tastes delicious when freshly baked, but perhaps you can store it in a cool and dry place for another 1-2 days so that it can soak properly.