Grease a 10 x 14 pan with  1" high edge. Line the bottom with baking paper

Grate 2 oz of marzipan into a mixing bowl.

Add the flour, cornstarch, sugar, salt, butter, and egg yolk.

Use the dough hook attachment of your mixer to knead everything until it reaches a crumbly texture.

Press the crumbly mixture out into the prepared pan making sure you cover halfway up the sides of the pan.

Preheat the oven to 350 degrees F.

Wash the apricots, pat dry and halve them.

Grate the marzipan and place it in a food processor or blender. Add the eggs, cream, milk and sugar and puree.

Pour half the mixture on top of the prepared dough and spread it out evenly.

Scatter 7/8 of the cup of almond splinters evenly over the top.

Place the apricot halves cut sides up in rows on top of the marzipan cream.

Use up the remaining almond sticks by placing them in the middle of each apricot half.

Cover everything evenly with the rest of the marzipan cream.

Place the pan in the oven and bake for 45 minutes.

Remove cake from oven and let cool.

Before serving, heat up the apricot jam and brush it over the top of the cake.