Draw a circle measuring 28 cm in diameter on a sheet of baking parchment. Put all the ingredients for the cake in a food processor or on the kitchen surface and work into a dough.
Roll out the dough straight on the baking parchment so that it fills the circle. Refrigerate. Coarsely grate the almond paste. Mix in enough egg white to make a paste of piping consistency. Pipe the paste in a decorative pattern onto the circle of dough. Bake in the centre of the oven at 200°C for approx. 20 minutes.
Mix all the ingredients for the custard in a stainless steel saucepan and simmer, stirring constantly, until thickened. Cover with a lid and leave to cool. Spread the custard in between the marzipan on the cake. Arrange the berries over the custard. Put the water and jelly sugar in a saucepan and boil for 30 seconds. Allow to cool slightly, then spoon the jelly over the berries.
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