For the shortcrust pastry, separate 2 eggs, chill 2 egg whites. Knead 450 g flour, sugar, 300 g cold butter in pieces, 2 egg yolks and brandy to a smooth dough. Wrap in foil and chill for about 30 minutes.
Approx. 3⁄4 Roll out the dough on some flour in the size of the fat pan (approx. 32 x 39 cm). Line the greased fat pan with it. Prick the dough several times with a fork.
For the filling, whisk 250 g soft butter and bitter almond oil with the whisks of the mixer until creamy. First stir in icing sugar, then 150 g flour, starch and almonds bit by bit. Separate 4 eggs. Stir 4 egg yolks individually into the almond mixture. Beat 6 egg whites until stiff and also fold into the almond mixture.
Stir 400 g jam until smooth and spread on the dough. Carefully spread almond paste on it and mark approx. 24 squares with a knife.
Roll out the rest of the shortcrust pastry onto some flour and cut into approx. 60 strips (approx. 0.5 x 6 cm). Place 2 strips crosswise in a square. Bake the cake in the preheated oven (electric oven: 180 °C/circulating air: not suitable/gas: see manufacturer) on the bottom shelf for about 25 minutes.
Heat 50 g jam. Spread the hot cake with it. Let it cool down.