Cut 100 g of marzipan into small pieces, knead with 50 g of the powdered sugar and divide into 4 equal portions, set aside. Preheat the oven to 225 ° C (top / bottom heat) and grease a square baking dish or cake tin (35 x 35 cm). Rub the lemon peel.
Separate the eggs, beat the egg whites with a pinch of salt to form firm snow. Mix the butter with 250 g powdered sugar and the lemon peel until frothy, gradually stir in the egg yolks (approx. 30 - 60 seconds per egg yolk). Mix the flour with the starch and almonds and fold into the butter mixture with the egg whites.
Put 2 - 3 tablespoons of dough in the mold and spread, bake in the oven on the top shelf for 5 - 7 minutes until golden yellow. Again distribute 2 - 3 tablespoons on the baked layer, bake again for 5 - 7 minutes, then bake the third layer.
During the baking time of the third layer, roll out a portion of the prepared marzipan between 2 cling films thinly to the size of the baking pan. At the end of the baking time of the third layer, spread 1 heaped tablespoon of jam on it with a brush and put the marzipan on top. Then smooth out 2 - 3 tablespoons of dough again, bake. Now again 3 layers of dough, jam, marzipan. Do this until everything is used up. Important: After the second marzipan filling, slide the mold into the oven on the middle rail and reduce the temperature to 180 ° C.
Let the bottom cool in the mold, turn it out and brush the surface with the rest of the jam. Knead the rest of the marzipan with the rest of the powdered sugar, roll out between 2 sheets and cover the base with it.
In the meantime, melt the couverture with a little palm fat, straighten the cake at the edges if necessary and cut into 3.5 x 3.5 cm pieces, glaze and decorate with the chopped pistachios.
The petit fours should be baked 2 - 3 days before consumption and then stored in a cool place, only after they have been properly drawn do they taste particularly good.
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