Make a sponge cake with eggs, sugar, almonds, flour and baking powder.
Baking time: at 180° in Vemmina about 20 minutes, otherwise about 30 minutes, top/bottom heat.
Cut the sponge horizontally.
Drizzle the base with amaretto, then spread with whipped cream (add vanilla sugar and amaretto), place the second base on top, spread it thinly with cream and place a marzipan layer on top. Decorate.
