Line a springform pan (26 cm Ø; approx. 8 cm high) at the bottom with baking paper. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding sugar and 1 packet of vanilla sugar. Beat the egg yolks separately.
Mix flour and baking powder, sieve onto the egg foam and fold in. Spread the dough into the form and bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 25 minutes.
Let it cool down in the mould.
Cut off the top of the cake base approximately 1⁄3 Close the cake ring around the lower cake base. Stir the jelly until smooth. Spread the bottom cake layer, leaving about 1 cm of edge free. Cut out several rabbits (approx. 4.5 and 6 cm long) from the upper cake base and wrap in foil.
Dust the upper base with approx. 2 tsp. icing sugar.
Soak gelatine in cold water. Whip 600 g cream until stiff, pouring in 2 sachets of vanilla sugar. Squeeze the gelatine, dissolve over low heat. Stir in liqueur by the spoonful. First stir in 2 tablespoons of stiff cream, then fold everything into the remaining stiff cream.
Spread on the lower floor. Apply the upper floor. Chill for about 2 hours.
Break chocolate into pieces for the chocolate icing. Melt with 150 g cream in a small pot at low heat. If necessary, cool down briefly until the icing becomes somewhat thick. Pour into a disposable piping bag, cut off a small corner at the bottom.
Squirt into the rabbit wells on the cake. Chill for about 3 hours.