Preheat oven (electric cooker: 150 °C/circulating air: 130 °C/gas: see manufacturer). Lightly oil the fat pan of the oven (deep baking tray; approx. 32 x 39 cm), dust with flour. Beat the eggs, 350 g sugar and vanilla sugar with the whisk of the mixer for approx. 5 minutes until creamy. Mix 400 g flour, polenta and baking powder. Alternately stir in milk and 150 ml oil. Spread the dough evenly in the fat pan. Bake in a hot oven for about 35 minutes. Let it cool down on a cake rack.
Remove the waffles from the foam kisses and use them for other purposes. Whip the sour cream and 50 g sugar with the whisk of the mixer for about 5 minutes, fold in the meringue kisses. Fold in 2 tbsp. raspberry spread in streaks.
Cut the cake in half crosswise, spread half with the rest of the spread. Place the other half on top. Spread the sour cream loosely on top. Coarsely crumble the frozen raspberries over it. Decorate the cake with a few foamy kiss rabbits as desired.
Form approx. 100 g fondant into 32 rabbit ears, 16 moustaches and 16 noses. Decorate 16 mini foam kisses with it: Moisten the fondant slightly and carefully press it against the meringue kisses.