Grease 2 large glasses (250 ml content each) and 6 small glasses (150 ml content each) and sprinkle with sugar. Cream fat, sugar, salt and orange peel with the whisk of the hand mixer. Coarsely chop 200 g marzipan. Stir in marzipan and almond flavour. Stir in the eggs one after the other.
Mix flour, starch, almonds and baking powder and quickly stir into the fat-egg mixture. Coarsely chop 100 g cranberries and add. Fill the dough into the glasses, leaving 1.5 cm of rim free. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for approx. 25 minutes. Bake the big glasses for another 10 minutes. Take out the cake and let it cool down. Halve 50 g marzipan. Colour with red food colouring in different shades of red and roll out to a thickness of about 3 mm. Cut out butterflies, decorate with remaining marzipan and dry on a plate sprinkled with sugar.
Take out the cake and let it cool down. Halve 50 g marzipan. Colour with red food colouring in different shades of red and roll out to a thickness of about 3 mm. Cut out butterflies, decorate with remaining marzipan and dry on a plate sprinkled with sugar. Dust the cake with icing sugar. Decorate with 2 tablespoons cranberries and butterflies