Frankfurter bases: Beat the eggs and separate them. Beat butter with egg yolks and 100 g sugar plus salt and vanilla sugar until creamy. Then add the stiffly beaten egg whites. Finally, fold in the flour.
Next, cut out 5 circles of parchment paper (diameter 28 cm), place on several baking sheets and spread the dough mixture evenly on all 5. Bake in the oven (convection oven) for about 5 to 10 min at 200 °C , at top and bottom heat 250 °C until golden brown. Attention: The Frankfurter bases must not become too dry. Cool well afterwards.
Filling: Mix all ingredients until smooth. This works best with a hand mixer or food processor. Cut out 5 circles each from the bases per springform pan rim (diameter 26 cm), then divide the filling into 5 equal parts. Spread the first cut out bottom with the filling, place another bottom and spread with the filling. When all the bottoms are on top of each other, the cake is almost ready.
Decorating: Knead the raw mixture with powdered sugar and roll it out. Wrap the entire cake with the marzipan. It works just as well with a ready-made marzipan blanket. Melt the cooking chocolate in a water bath. When it has reached body temperature, mold it onto the marzipan blanket and smooth it out with a long kitchen knife. Be careful not to forget the edge of the cake. Stir the rest of the cooking chocolate with a little water and cherry brandy,
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