Knead the flour, fat, icing sugar, vanillin sugar and egg yolks to a smooth short pastry. Wrap in foil and chill for 1 hour. Grease a springform pan (24 cm Ø). Roll out dough between 2 layers of cling film in springform pan size.
Line the floor with it. Prick several times with a fork. Knead marzipan, egg and 70 g sugar to a smooth mixture. Pour into a piping bag with star-shaped spout. Spray macaroon rosettes onto the edge of the shortcrust pastry base.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Cover with parchment paper if necessary. Drain the cherries on a sieve, collecting the juice and possibly filling up to 1/2 litre of liquid.
Mix pudding powder, remaining sugar and 3 tablespoons of juice. Bring the remaining juice to the boil, stir in the pudding powder and bring to the boil again. Fold in the cherries. Allow the stewed cherries to cool slightly, then place on the shortcrust pastry base.
Let it cool down. Whip cream until stiff, add vanilla sugar. Pour into a piping bag with star-shaped spout. Decorate cake with cream, maraschini cherries and lemon balm. Makes about 16 pieces.