Grease the springform pan (26 cm Ø). Cream fat, 100 g sugar, salt and vanilla sugar. Stir in eggs one by one. Mix flour and baking powder, alternating with 5 tablespoons of cream. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 25 minutes. Cooling down
Soak the gelatine in cold water. Coarsely grate 80 g marzipan. Mix 6 tbsp. milk, pudding powder and 3 tbsp. sugar. Boil up the rest of the milk, stir in the pudding powder and simmer for at least 1 minute, stirring continuously. Remove from heat, stir in the marzipan flakes. Squeeze gelatine immediately, dissolve in the hot pudding while stirring. Cool down, stir frequently
Stir the liqueur into the pudding. Whip 300 g cream until stiff, while pouring in 1 tbsp. sugar. Fold into the pudding. Drain the apricots. Close the cake ring around the cake base. Warm up the jam and spread on top. Place the apricots on top, except for 2-3 halves, with the curvature upwards. Spread marzipan cream on the apricots. Chill for at least 4 hours.
Coarsely grate 120 g marzipan, knead with 60 g icing sugar. Roll out round (26 cm Ø) on some icing sugar. Cut into about 16 cake pieces and roll up the top 1/3 each. Place on the cake
Cut the remaining apricots into slices. Whip 100 g cream until stiff. decorate the cake with cream, apricot slices, cocoa and chocolate shavings