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# Baking the base Mix the softened butter with the sugar and the vanilla sugar until the sugar has dissolved. Separate the eggs and beat the egg whites to stiff peaks. Cool in fridge. Melt the chocolate. Let it cool a little, mix in the egg yolks, and add to the butter mixture. Mix the dry ingredients (hazelnuts, flour, cocoa) and add them to the butter mixture. Fold in the egg whites. Line a baking tin with baking parchment. Add the dough and bake for about 40 minutes. # Assembling the cake Once the cake has cooled down, cut off the top third of the cake and crumble it. You can also hollow out the base a bit more. Drain the cherries. Sprinkle the base with some of the drained cherry juice (or cherry brandy / kirsch if you like). Now whip the cream with the sugar and vanilla sugar until it has stiff peaks. Add gelatin as described on the package to stabilize the cream. Carefully fold in the cherries. Top the base with the cherry-cream. Cover the cream with the cake crumbles.
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