For the sponge cake, whip eggs, sugar and salt for 6 - 8 minutes until creamy. Sift the flour over the egg foam, add the finely grated lemon peel and carefully fold in with a whisk. Spread the dough on two baking sheets lined with parchment paper. Bake one after the other in the preheated oven at 200 ° C top / bottom heat for approx. 10 - 12 minutes on the middle rack. Then let the bottoms cool down completely.
Pull the baking paper off the bases and cut them in half to create four bases.
Stir the jelly until smooth and spread it evenly over the bottoms. Then place all four floors on top of each other.
Knead the marzipan mixture with 50 g of powdered sugar, roll out to the size of the bases and place on top. Cut off any protruding remnants. Cover everything with foil and weigh it down with a similarly sized, heavy cutting board. The whole thing must now be put in the cold for at least 3 hours.
Trim the edges of the biscuit block neatly and cut the block into 3 x 3 cm squares. Mix the rest of the powdered sugar with 6 - 7 tablespoons of lemon juice and some food coloring to a thin pouring. Skewer the biscuit cubes from below with a cake fork, dip in the glaze and drain on a wire rack. Sprinkle directly with sprinkle decoration or allow to dry and decorate with egg white glaze.
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