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1
Line cake pans with parchment paper.
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2
In a large bowl combine almonds, raisins, candied cherries, candied orange peel, candied ginger, zests and whiskey. Marinate for 1 hour.
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3
Knead the almond paste to make it more flexible and then roll it out with a rolling pin.
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4
Cut 2 circles of almond paste the size of your mold (1 cm thick) and for 11 small balls to decorate the top.
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5
Preheat oven to 180 degrees Celsius.
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6
With an electric mixer, beat the butter to make it softer, add sugar and continue beating until light and fluffy.
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7
Add the eggs one at a time, beating well after each addition.
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8
Add flour, ground almonds and ground spices.
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9
Wash, peel and grate the apple, add it to the mixture.
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10
Add the soaked dried fruits and stir gently.
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11
Pour half of the batter into a cake pan, top with a layer of almond paste.
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12
Cover the cake withe the remaining batter.
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13
Cover the surface with parchment paper.
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14
Bake it for about 1 hour.
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15
Lower the oven temperature to 170 C and keep baking for about 2- 2.5 hours, until a knife inserted into the center of the cake comes out clean.
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16
Let the cake cool down.
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17
Preheat oven at 200 C.
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18
Separate the remaining egg.
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19
Brush the cold cake with the beaten egg white.
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20
Remove the almond marzipan disc to cover the cake.
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21
Press lightly with the palm of the hand.
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22
Brush the circle with the beaten egg yolk diluted with 1 teaspoon of water.
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23
Glaze each marzipan ball with a brush and then place it gently on top of the cake.
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24
Bake for 15 to 20 minutes to make it colorful.
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25
Let it cool down before serving.
