Cream fat and sugar. Add eggs one after the other while stirring. Stir in lemon zest, amaretto, salt, cinnamon and coriander. Mix flour and cornstarch and also stir in briefly.
Finally fold in the almonds. Grease a springform pan (24 cm Ø) and spread approx. 2 tablespoons of the dough on the base and smooth it down evenly. Bake under the preheated grill, top shelf light brown in 1-2 minutes.
Spread again 2 tablespoons of dough and bake under the grill. Continue until the dough is used up (results in 8-9 layers). Let the cake cool down, remove from the tin and place on a cake rack.
Coarsely chop the chocolate coating and melt it on a hot water bath. Spread a thin layer of couverture on a marble board and place in a cool place. Cover the cake with the remaining chocolate coating. Leave to dry.
Knead marzipan and 10 g icing sugar and roll out thinly. Cut out small and large stars as desired. Use a spatula to scrape curls from the couverture on the marble board (couverture must not be too cold).
Decorate the cake with chocolate curls, marzipan stars and remaining icing sugar.