Spread two sponge cake layers with plum jam. Roast the almonds and spread on these two bases. Whip the cream until stiff and mix with Amaretto.
Now spread 2/3 of the cream on all the bases and assemble the bases, using the third base without plum jam and without almonds as a lid. Now spread the remaining cream on the lid and the edge as well.
Knead the marzipan and powdered sugar.
Roll out the dough and place it completely over the cake. Cut off any overhanging edges neatly. Then place in the refrigerator for about 1 hour until ready to eat. Tips: I have also seen ready rolled and cut marzipan in some stores. You can certainly take just as well.
You can also sprinkle one or two of the floors with additional amaretto.