Wash the orange hot, grate dry and peel the peel thinly with a peeler. Cut oranges in half, squeeze the juice. Bring 2 tablespoons of sugar, nectar, juice, orange peel, cinnamon, cloves and star anise to the boil and leave to stand for about 10 minutes. Pour juice through a sieve, bring to the boil. Stir wine and starch until smooth, bind juice with it. Stir in the cherries and keep cool
Pour the flour into a bowl and press a depression into it. Heat 100 ml milk. Dissolve yeast in the milk. Pour yeast milk and 25 g sugar into the hollow and mix with some flour from the rim to a thick mash. Cover the dough and let it rise in a warm place for about 15 minutes. Warm 150 ml milk lukewarm. Add butter, egg, 50 g sugar, salt and milk to the pre-dough and knead well with the dough hooks of the hand mixer. Cover the dough and let it rise again for about 30 minutes
Roughly grate the marzipan. Beat egg white and lemon juice until stiff. Add 150 g sugar and almonds and stir in. Add marzipan and stir in with the whisk of the hand mixer. Knead the dough lightly on a floured work surface and roll out (approx. 32 x 37 cm). Place the dough on a greased and floured fat pan of the oven (32 x 39 cm) and let it rise again for about 20 minutes in a warm place
Spread the cherries on the cake and press them in slightly. Pour the macaroon mixture into a piping bag with a star nozzle and spray a grid on the cake. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes in the lower rack. Remove the cake, let it cool down and cut it into pieces. Whipped cream tastes good with it
Waiting time approx. 1 hour