Coarsely chop the chocolate coating and melt in a hot water bath. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Add the eggs bit by bit. Stir the chocolate coating and cream into the dough. Mix flour, cocoa, baking powder and hazelnuts and stir in. Pour the dough into a greased fruit base mould (30 cm Ø).
Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 45 minutes. Leave to rest in the pan for approx. 10 minutes, turn out onto a cake rack and let cool. For the topping, soak gelatine in cold water. Whip the whipped cream. Mix sugar, vanillin sugar and cream setting agent and let it trickle in. Mix mascarpone, lemon juice and apple compote, except for 2 tablespoons, with half of the cream. Squeeze out the gelatine and dissolve it in a small pot and mix with Calvados and 2 tablespoons of cream. Stir into the remaining mascarpone cream. Fold in the remaining cream and spread the cream on the fruit base. Spread the remaining apple compote on the cream. In the meantime melt the chocolate coating in a hot water bath. Dip half of the cherry apples into the couverture, drain them on a cake rack and let them dry.
Squeeze out the gelatine and dissolve it in a small pot and mix with Calvados and 2 tablespoons of cream. Stir into the remaining mascarpone cream. Fold in the remaining cream and spread the cream on the fruit base. Spread the remaining apple compote on the cream. In the meantime melt the chocolate coating in a hot water bath. Dip half of the cherry apples into the couverture, drain them on a cake rack and let them dry. Slice the chocolate into small shavings with a peeler. Decorate the cake with the cherry apples and the chocolate shavings
Preparation time approx. 1 1/2 hours (without waiting time)