Weigh all ingredients and put them together in a mixing bowl.
Mix all ingredients on low speed and then on medium speed for 4 minutes.
When its firm, the dough is ready.
Leave the dough in the refrigerator for 30 minutes.
After the rest time, knead the dough briefly by hand for 15 seconds.
Preheat the oven to 175 degrees.
Spray the cake ring (20 cm) with baking spray.
Roll out the dough for the base into a piece that is slightly larger than the mold and has a thickness of 4 mm.
Line the mold with the dough and cut off the overhanging dough.
If there is a crack in the bottom, just "stick" another piece of dough on it.
We use the remaining dough for the top.
Roll out the marzipan and place it on the bottom dough slice.
Roll out the remaining dough to 3 to 4 mm thick, place it on the marzipan and cut off the remaining dough.
Brush the top with a brush and a beaten egg.
Decorate with almond shavings or half almonds.
Place the pie on a baking pan in the center of the preheated oven.
Bake the cake for about 40 minutes in the preheated oven at 175 degrees.
The cake is ready when you pierce a cake skewer or skewer and it comes out clean.
The cake has risen a bit and will collapse later, that's how it should be.