Roast the nuts in a pan without fat while turning, remove, let cool and chop coarsely. Coarsely chop the chocolate. Mix yoghurt, eggs, lemon juice, sugar, 1 packet of vanillin sugar and oil with the whisk of the hand mixer.
Mix flour with baking powder and stir into the egg mixture. Stir in 100 g hazelnuts, chocolate and frozen cherries.
Pour the dough into a greased springform pan (26 cm Ø) dusted with flour, spread smooth and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour.
Take out and let it cool down on a cake rack for about 45 minutes, remove from the tin and let it cool down.
Whip the cream and 2 sachets of vanilla sugar with the whisk of the hand mixer until stiff, spread loosely on the cake with a tablespoon. Sprinkle the remaining hazelnuts on top and arrange the cake.