Chop the couverture and melt in a water bath. Then let it cool down to 30°C.
Grease a wreath form and sprinkle with breadcrumbs. Preheat the oven to 180°C.
Cream the melted couverture with the soft butter, vanilla pulp and egg yolks. Beat the egg whites with the sugar until stiff and fold into the foam mixture.
Mix the almonds with the sponge crumbs and fold in.
Pour the mixture into the prepared wreath form, smooth the surface. Bake in hot oven for 50-60 min. Test the cake with chopsticks.
Let the cake cool in the pan for another 10 min, then turn it out onto a cooling rack and let it cool completely. Let rest overnight.
For the filling: Chop the raw marzipan paste into small pieces, mix with the orange juice, orange liqueur and finely chopped candied orange peel to form a uniform paste. Cut the wreath twice horizontally and fill it with the marzipan mixture.
Heat the apricot jam.
Pass through a sieve and brush the cake with it, let it cool down again. Garnish the wreath with the dark and white chocolate chips.