Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large mixing bowl, beat together the room temperature eggs and granulated sugar until pale and fluffy, about 5 minutes. Fold in the all-purpose flour and a pinch of salt until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.

Once baked, let the Milanese macaroon cake cool in the pan for about 10 minutes before transferring it to a wire rack. Brush the top and sides with warm apricot jam while still warm. Allow to cool completely before spreading an even layer of strained raspberry jam on top.

In a mixing bowl, combine the marzipan, powdered sugar, and just enough water to create a smooth consistency, mixing for about 3-5 minutes. Spread over the cooled cake for an even coverage.

Press toasted almonds onto the sides of the cake while the marzipan cream is soft. Use remaining marzipan cream to pipe designs on top for decoration.

Let the cake sit at room temperature for at least 1 hour before serving to meld flavors and enhance moisture absorption.