Preheat the oven for the sponge cake (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line the bottom of a springform pan (20 cm Ø) with baking paper. Separate the eggs. Beat the egg whites until stiff, adding sugar and 1 vanilla sugar.
Stir in the egg yolk. Fold in the starch, flour and 50 g decorative confetti. Smooth the sponge cake mixture in the mould. Bake in a hot oven for 20-25 minutes. Remove from the oven, carefully remove from the tin, turn out onto a cake rack.
Peel off baking paper. Let the sponge cake cool down.
For the cream, soak gelatine in cold water. Whip the cream cheese, icing sugar and 3 vanilla sugars with the whisks of the mixer for about 2 minutes. Squeeze the gelatine gently and dissolve carefully in a small saucepan over low heat.
First stir 2 tablespoons of cream cheese cream into the gelatine, then stir the gelatine mixture into the remaining cream. Chill for about 20 minutes.
Cut the sponge cake three times horizontally in 4 bases. Place a cake ring (or springform pan rim) around the bottom cake base. First spread 2 tablespoons of fruit spread, then 5 tablespoons of cream cheese cream on top and cover with 1 cake base.
Repeat the layer twice and finish with the 4th cake layer. Chill the cake and the rest of the cream for about 2 hours.
Loosen the cake ring. Stir the cream briefly. Mix approx. 3 tbsp. cream with 1 tbsp. fruit spread and spread on the bottom edge of the cake. Spread the rest of the cake with the rest of the white cream. Spread the transition from pink and white cream with a pallet.
Chill the cake for about 30 minutes.
Chop the chocolate coating. Melt with coconut oil in a hot water bath. Carefully press 30 g decorative confetti onto the edge of the cake. Spoon the chocolate icing onto the cake and allow to dry.