Once the cakes are completely cool, place the sponges on top of each other and trim so that they are both the same size.
Cut the sponges straight down the middle. You should now have 4 even rectangles of cake.
Take one of the trips of yellow sponge and spread the long right hand edge and the top of the cake with apricot jam. Push one of the strips of pink sponge against the side firmly to ensure it is stuck together.
Spread a thin layer of apricot jam on top of that strip of pink sponge and place the second strip of yellow sponge on top.
Spread a thin layer of jam along the long left hand edge of the yellow sponge and push it firmly in place. You should now have a chequer board pattern.
Dust a clean surface with a little icing sugar and roll out the marzipan making sure that it is as long as all 4 sides of the chequer board face of the cake and as wide as each strip of sponge cake. Use a ruler to help.
Spread the top of the cake with apricot jam and place it into the centre of the marzipan before spreading the remaining three sides with a little bit of apricot jam.
Fold in both sides of the marzipan and seal the seam together with a pinch.
Trim any excess marzipan with a sharp knife.