A cake recipe for all foodies:
Cut the sponge cake base once diagonally, spread with apricot jam stirred smooth with juice of one lemon, assemble the base repeatedly.
Mix the marzipan with brandy, water and powdered sugar until soft and smooth, coat the cake base and the edge with it. Put the peaches in boiling water, then remove the skin, cut the fruit in half, remove the seeds. Peel kiwis, cut diagonally into slices. Pit the cherries. Cover the cake with the fruit. Dry almond kernels in a frying pan or possibly under the broiler until brown, sprinkle over edge of cake. Cook the cake glaze according to instructions and pour over the fruit.
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