Grease the sheet very thinly, line it with baking paper and smooth it out nicely. Preheat the oven to 200 ° O / bottom heat. Spread a kitchen towel on the work surface (larger than the baking sheet) and sprinkle with sugar. Place the wire rack from the oven with the curve facing up on a drip mat and keep it ready.

Separate eggs. Mix the sugar, vanilla sugar and salt in a bowl. Mix the flour and baking powder in a separate bowl as well. Beat the egg whites until stiff. When it starts to set, gradually add the sugar mixture while whipping. When everything is used up, keep beating the egg whites until it shines. Then - also while stirring - gradually add the egg yolks. Then continue to whip for about 2 - 3 minutes so that the mass "puffs up" nicely. Ideally, this work is best done with a food processor. Otherwise, some arm strength and stamina are required .. ;-). Then sift the flour mixture into about 3 portions and one after the other onto the foamy mass and fold in by hand with a whisk. The next portion, however, only when the flour from the previous one has been completely incorporated. Do not stir, just make rotating movements with the whisk and work in the flour carefully. The airiness of the dough should be preserved.

Place the finished dough on the baking tray, smooth it out and slide it into the oven on the 2nd rail from below. The baking time is exactly 12 minutes. Then take it out of the oven immediately and swing the dough sheet onto the sugared cloth. Then carefully peel off the baking paper and let the dough cool down.

Straighten the edges of the sheet of dough with a very sharp knife. Take the dimensions into account. Length = 36 cm and width 28 cm. Then cut the large rectangle into 3 equal, 12 cm wide (and 28 cm long) pieces. Brush 2 of them well with the desired jam / jam and one just thinly. This then forms the glue for the marzipan blanket. Now place all parts on top of each other so that the coated sides are always on top and the thinly coated sides form the surface.

Now knead the marzipan raw mixture with approx. 15 g of the powdered sugar, roll out thinly to the size 12 x 28 cm, place on the surface, smooth it out and press lightly with the flat of your hand. Cut off any excess with a sharp knife along the edge of the dough. Then first put some baking paper on the marzipan, then place a board and weigh it down a little (e.g. pot with water). Then let it stand until the casting is mixed.

Mix the remaining 335 g of powdered sugar with the lemon juice to a very thick glaze. If several colors are planned, divide it into approx. 3 bowls (or more) and color there as you wish. Since it is then still very tough, make the portions supple with a teaspoonful of water. It should not be liquid but "flowable and spreadable".

Now remove the pot, board and baking paper from the pastry and cut them into 4 cm cubes. It would have to come out - "according to Adam Riese" and the above dimensions - 21 small portions. These are now covered with the cast, and there I developed the following technique (for myself). Grip the marzipan blanket and the underside with your thumb and forefinger and use a wide, round knife to spread a thin layer on the sides. Place the tartlet on the grid from the oven and then coat the marzipan surface a little thicker with the icing. The decoration then has to be put on every freshly coated tart, otherwise the icing will have dried on afterwards and nothing will last. Make one cake at a time.

This is no pastry for everyday use, but the work is worth it for a special occasion .............. and you have little "eye-catchers" for the coffee table.

Unfortunately, there is no touching or facing each other in the photos. My camera had a bad day and just swallowed it .... sorry