Knead 350 g flour, 125 g sugar, 1 egg and 250 g butter in flakes to a smooth short pastry. Cover and chill for about 30 minutes. Grease the fat pan of the oven. Roll out dough on a floured work surface to the size of the fat pan.
Place the dough in the fat pan with the help of the cake roll and prick several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime, melt 150 g butter and let it cool down a little.
Separate 4 eggs. Coarsely grate 200 g marzipan. Mix marzipan, 50 g sugar, vanillin sugar and salt with the whisk of the hand mixer until smooth. Stir in egg yolks and 2 eggs one after the other. Mix 200 g flour, starch and baking powder.
Beat egg whites until stiff. Sift the flour over the marzipan cream and fold it in together with the egg whites. Stir in butter briefly. Stir the jelly until smooth, set 2 tablespoons aside. Spread the rest on the dough base.
Carefully add the marzipan mixture and smooth it down. Bake in a hot oven at the same temperature for about 20 minutes. Let it cool down. Knead 150 g marzipan with icing sugar. Roll out thinly on a work surface dusted with icing sugar.
Cut out 24 fir trees. Lightly brush the edges of the fir trees with cocoa. Chop the chocolate coating and melt it over a warm water bath. Dip a few fir trees halfway in and let them dry.
Cut the cake into triangles. Decorate with marzipan trees. Pass the rest of the jelly through a sieve and fill into a freezer bag. Decorate the slices with it.