Beat eggs and hot water until thick and creamy. Add grated lemon zest, sugar and salt and continue mixing for about 2 min.
Add poppy seed cake. Mix flour and baking powder and add to the mixture as well.
Line the bottom of a cake springform pan (26 cm ø) with parchment paper, pour in the batter and bake for about 30 to 40 min at 180 to 200 °C.
Cool the cake well and then cut it once. Heat the apricot jam and spread it through a sieve. Spread a thin layer on the bottom cake layer. Roll out the marzipan mixture on the powdered sugar to the size of a springform pan and cover the bottom with it. Spread again with apricot jam. Place the second cake layer on top and press lightly until smooth. Spread the remaining jam on the surface and the edge of the cake.
Drain apricots well, cut into wedges and cover the top of the cake with them. Cook cake glaze according to package directions and coat apricots with it.
Lightly roast the almond kernels in the butter and decorate the edge of the cake with them.