Instructions: Melt the butter and cool slightly.

Beat the eggs sugar and a pinch of salt in a bowl over hot water until you have a light creamy mixture which will hold a peak.

Do not let the water boil.

Take the mixture off the heat and continue beating until it is cool.

Fold the flour in lightly then stir in the melted and nearly cool butter.

Line a spring clip 28cm cake tin with greased greaseproof paper.

Dust with flour fill with the cake mixture and smooth the top.

Bake at 180 degrees C/350 degrees F/gas 4 for 50 minutes.

Turn out on to a wire rack and leave to cool.

Slice the cake into two layers.

Mix the fruit liqueur and juice and pour over both layers.

Leave to soak.

To make the filling roll out the marzipan on greaseproof paper to a circle 25cm across.

Spread raspberry jam over one half of the cake.

Cover with the marzipan and place the other half on top.

To decorate the top of the cake brush with melted apricot jam.

Roll out the marzipan on greaseproof paper and cut out 12 circles each 5cm across.

Put a teaspoon of raspberry jam in the centre of each circle and place in a ring round the cake.

To decorate the sides heat the apricot jam and water stirring until smooth.

Brush the sides of the cake with this glaze keeping back 2 teaspoons.

Roll out the marzipan to make two strips each 4cm wide and 41cm long.

Stick these to the glazed sides of the cake.

Use the reserved apricot glaze to stick the macaroons to the sides of the cake.

Chill the gateau before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.