Put flour, baking powder, sugar and vanillin sugar in a bowl. Add salt, eggs, soft fat and milk and stir everything with the whisk of the hand mixer for 2 minutes.
Pour the dough into a springform pan (26 cm Ø) lined with baking paper, smooth the surface. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 40 minutes. Take out and let cool down.
Once horizontally cut through and fill with the cherry jam. Close a cake ring around the base. Soak 6 sheets of gelatine in cold water. Bring the cocoa, 3 tablespoons of sugar and 100 ml of water to the boil while stirring once and let it cool down a little.
Squeeze out the gelatine and dissolve in it. Let it cool down. Whip 1 1/2 cup of whipped cream until stiff and fold in. Spread the cocoa cream cream on the cake base in a dome shape and let it cool down. Soak the remaining gelatine.
Whip 1 1/2 cup of cream, vanilla aroma and remaining sugar until stiff. Squeeze the gelatine, dissolve at low heat and stir into the cream. Spread the vanilla cream evenly over the cocoa mass.
Chill for about 1 hour. Brown the almonds in a pan without fat. Let them cool on a plate. Whip the rest of the cream until stiff. Loosen the cake ring and spread the cake rim with cream. Spray the remaining cream as thick tuffs onto the cake.
Sprinkle the edge with flaked almonds. Decorate the cake surface with wafer flakes, chocolate sprinkles and hearts. Makes about 16 pieces.