Preheat the oven to 180-200 ° C O / U heat. Line a springform pan with wrapping paper. I took a 28 cm form.

First beat the soft margarine, sugar and eggs until frothy.

Mix the flour with baking powder and stir into the egg mixture with the sour cream. Add the poppy seeds and stir in as well.

Pour the dough into the prepared springform pan and smooth it out. Bake in the preheated oven for about 20-25 minutes.

Let the poppy seed cake cool down a bit, turn it out onto a wire rack, carefully peel off the baking paper and let it cool down.

Spread the apricot jam thinly on the cooled base.

Knead the marzipan with the bitter almond flavor. If you like, you can also add 1 tablespoon of rum. Then roll out the marzipan on a little powdered sugar until the size of the cake base. For me on 28 cm springform pan. Place the marzipan plate on top of the jam layer and press down a little so that it sticks.

Melt the dark chocolate with the butter in a double boiler, stir well and pour onto the marzipan. Spread well. If you like, you can decorate the cake with colored sprinkles, brittle or white chocolate. I took chocolate crispy flakes.