Grease square (24 x 24 cm) or round (26 cm Ø) springform pan and dust with flour. Cream fat, sugar, 1 packet of vanilla sugar and 1 pinch of salt. Stir in the eggs one by one.
Mix flour and baking powder, alternating with 7 tablespoons of cream and stir in briefly. Spread into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes.
Mix 3 tablespoons of cream, espresso and liqueur. Take the cake out of the oven. Let it rest for about 5 minutes. Using a very thin spoon handle (5-7 mm Ø), quickly pierce the cake from the top to the bottom of the mould.
(Since the cake is still hot after the short cooling time, the holes will contract slightly as it cools down). Pour the liqueur-espresso mixture into a small litre measure and dribble a few drops into each of the holes.
Let it cool down.
Slice the chocolate into fine rolls with a peeler or knife. Whip the rest of the cream until stiff, while adding cream firming agent and 2 sachets of vanilla sugar. Stir the jam and spread on the cake.
Spread the cream loosely on top. Sprinkle with chocolate rolls.