Beat the eggs until thick and creamy white, gradually adding 100 g sugar, 1 packet of vanillin sugar and salt. Beat until the sugar has dissolved. Mix flour, baking powder, starch and cocoa. Sieve portions onto the egg cream and fold in. Place on a baking tray (32 x 39 cm) lined with baking paper and smooth down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
Turn onto a tea towel sprinkled with 2 tablespoons of sugar, remove the baking paper and cover with a damp tea towel. Leave to cool. Pour the cherries into a sieve and drain very well. Peel off the chocolate coating with a peeler and chill. Whip 400 g cream until stiff, while adding cream firmer and 2 sachets of vanilla sugar. Sprinkle the sponge cake plate with kirsch, spread the cream evenly. Cut the plate into 5 equally wide strips (approx. 39 x 6 cm). Cut the strips in half again crosswise. Spread the cherries evenly on the sponge cake, press down lightly and roll up each strip into a small roll. Keep cold. In the meantime, whip 200 g cream until stiff and pour in 1 sachet of vanilla sugar.
Sprinkle the sponge cake plate with kirsch, spread the cream evenly. Cut the plate into 5 equally wide strips (approx. 39 x 6 cm). Cut the strips in half again crosswise. Spread the cherries evenly on the sponge cake, press down lightly and roll up each strip into a small roll. Keep cold. In the meantime, whip 200 g cream until stiff and pour in 1 sachet of vanilla sugar. Pour into a piping bag with a small perforated spout and decorate the rolls with it. Decorate with chocolate shavings
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