Grease the bottom of a springform pan (26). Preheat the oven to 190°C.
Beat the egg yolks with half of the sugar, the water and the lemon zest.
Beat the egg whites with the remaining sugar until stiff and fold into the egg yolk mixture. Sift the flour with the cornstarch and baking powder and fold into the batter, pour into the springform pan and bake on the second rack from the bottom for 30 minutes.
Turn the sponge out of the pan, let it cool and rest for at least 2 hours.
Cut the cake base twice.
Melt the nougat in a bain-marie, spread it on one layer and place the second layer on top. Mix the marzipan with the kirsch, water and powdered sugar and coat the second cake layer with it.
Place the third cake layer on top. Spread the surface and the edge of the cake with the marmalade, sprinkle the edge with almond flakes. Cover the cake with the fruit.
Cook the icing according to instructions, let it cool a bit and cover the fruit with it. Is a little more work, but it’s worth it, you can also get in the Aida – Café