Mix the egg yolks with a third of the sugar until foamy, knead the marzipan with the rum and add. Beat the egg whites with two-thirds of the sugar to make snow. Beat the butter, cornstarch and spices until smooth. Add the egg yolk mixture to the butter mixture. Fold in the protein mixture.
Heat the oven to 200 degrees (grilling). Put a portion of batter in a springform pan (28 cm diameter) with a soup ladle and bake. When the surface is golden brown, put the next layer on top. Repeat this process until the batter is used up. Let the Baumkuchen cool down.
Bring the apricot jam to the boil with a little water. Use a cutter (6 cm diameter) to cut out small circles from the tree cake and add apricot to the apricot jam. Place on baking paper to dry. Poke a hole in the middle with a smaller ring (2.5 cm diameter) - only up to half of the tree cake.
For the raspberry puree, bring all the ingredients to a boil in a saucepan. Brush through a sieve so that there are no more seeds. Put again in a saucepan, heat and thicken with cornstarch. Let cool and then fill into the hole of the tree cake.
Beat all the ingredients for the meringue. Sprinkle a hood on the tree cake. Lightly flambé with a flambé.