A great cake recipe for any occasion:
Whisk together the sugar and vanillin sugar, cream with the butter and eggs. Then gradually fold in the remaining ingredients. Pour the batter into a 26 cm springform pan and bake in the oven at 150 °C (convection oven) for about 20 minutes. Cool and remove from the pan. Place the base on a cake plate and put a springform rim around the base.
Drizzle the cooled base with the coffee. Drain the cherries, reserving the juice. Stir through the cornstarch and six tablespoons of cherry juice. Heat the rest of the juice, one tablespoon of sugar and the cinnamon stick and simmer on low heat for three minutes. Then remove the cinnamon, fold in the cornstarch, bring to the boil briefly, fold in the cherries, spread the whole on the base and cool.
Whip the whipped cream with three packets of cream stiffener, add one tablespoon of sugar. Mix the curd, two tablespoons of sugar, the vanillin sugar and the last packet of cream stiffener. Immediately fold in the whipped cream. Spread the curd cream slightly like a dome on the cherry compote and thinly on the edge of the cake. Then leave the cake to cool for about one hour.
Knead the marzipan with the sugar and roll out thinly. If you want to be absolutely sure that it works, you can also use a ready-made marzipan pastry. Before serving, spread the chocolate flakes evenly over the cake, cut out stars from the rolled marzipan and decorate the cake with the chocolate flakes.
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