Finely grate the marzipan, stir with the butter and 100 g sugar until a uniform cream is obtained. Separate the eggs and add the egg yolks one by one (use the egg whites elsewhere). Mix flour, almond kernels and baking powder and alternately with the mineral water spoon into the dough form.
Form the dough into a greased cake springform pan (diameter 26 cm) and bake at 175 °C for 10-15 min (depending on the type of oven) until the dough is golden brown.
Soak the gelatin, drain the cherries. Grate the orange peel and mix with mascarpone, curd cheese and the remaining sugar. Squeeze the orange, heat briefly and let the squeezed gelatine melt in it. Mix two tablespoons of the curd-mascarpone cream with the gelatine (make sure the temperature is equalized) and then pour the mixture into the Krem mold. Leave to cool for about 15 minutes until the cream begins to gel. Only then stir in the whipped cream.
Place the cooled base in a cake springform pan, but do not close the pan. First put the cherries, then the cream on the bottom of the mold. The cream encloses the entire base, the edges are no longer visible.
Leave the cake to cool for at least four hours.
Before serving, garnish with “snowflakes” (powdered sugar and crumbled meringues). The most beautiful “snowflakes” are small meringue tuffs.
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