Start by breaking up 1# (again, 2 cans) of almond paste in a mixing bowl:
Add 3 cups of powdered sugar and combine until you achieve a sandy texture. Then mix in 2 large egg whites.
Remove the marzipan to a powdered sugared surface and knead until smooth:
Here is the marzipan on top of the cake:
Trim all four sides of the four layered cake:
Measure off 1 1/2" on either sides of the cake and score with a metal ruler:
Measure off 1 1/2" on the opposite sides to create 1.5" x 1.5" cubes. Score lines on the top of the marzipan with the metal ruler and then follow the lines to cut through the cake using a serrated knife. The individual cubes should easily pull apart.
This recipe made enough marzipan to cover at least 2 cakes. The remaining marzipan was wrapped tightly and stored in the freezer. For step-by-step instructions for making the cake, click the photo below: