Preheat your oven to 350°F (175°C). In a mixing bowl, beat together the room temperature eggs and granulated sugar until pale and fluffy, about 5 minutes. Gradually fold in the sifted all-purpose flour and a pinch of salt. Pour the batter into a greased cake pan and bake for 25-30 minutes until golden brown.

Once baked, remove the sponge cake from the oven and let it cool in the pan for about 10 minutes. Invert the cake onto a wire rack to cool completely. Warm the apricot jam until spreadable. Brush over the top of the cooled cake and spread a layer of raspberry jam atop the apricot layer.

In a mixing bowl, combine marzipan and powdered sugar, adding water until creamy and spreadable. Coat the sides and top of the cake with marzipan cream for a glossy finish.

Press toasted almonds around the sides of the coated cake and pipe any remaining marzipan cream on top in decorative swirls.

Allow the cake to rest for at least 1 hour at room temperature before serving to meld the flavors. Slice and enjoy alongside tea or coffee.