For the dough, mix 100 g flour with 75 g ground almonds, icing sugar and 1 pinch of salt in a bowl. Add 125 g cold butter in pieces. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough. Wrap in foil and chill for about 45 minutes.
Roll out the dough onto some flour and make it round (approx. 29 cm Ø). Line a greased tart tin (approx. 25 cm Ø; approx. 4 cm high) sprinkled with 2 tbsp. ground almonds. Sprinkle the pastry base with 60 g almond flakes. Place baking paper on top and spread dried peas on top. Bake blind in a hot oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 15 minutes. Remove peas together with paper. Let the base cool down.
Grate marzipan for the cream. Cream 125 g soft butter and sugar. Stir in marzipan in portions. Stir in eggs one by one, then 2 tbsp. flour.
Peel, quarter, core and cut apples into slices. Ca. 1⁄3 Spread marzipan cream on the floor. Spread half the apples on top. Spread the rest of the cream on top and cover with the remaining apples. Sprinkle with 40 g almond flakes. Bake the cake at the same temperature for about 45 minutes.
Heat the jelly. Spread the cake with the jelly. Let it cool down.