SHELL: Sift 200 g flour, mix with 40 g powder, two bags of vanilla sugar, add salt and 2 eggs. Porubov the butter pieces, mix with flour and quickly knead a uniform dough. Spread in a greased form (25 cm). Pinned with a fork. Bake in the heated oven at 200-220 degrees for 15 minutes. Ready cake remove, but put on the dish after complete cooling.

CAKE: IN a separate bowl, whisk remaining eggs with two tablespoons of hot water. Beat with a mixer at high speed until a thick foam (about 1 minute). Gradually add the remaining powder and the vanilla sugar, continuing to beat another 2 minutes. Add flour, cocoa powder and mix on slow speed. Put in a greased form on paper and distributed. Bake in the heated oven at 180-200 degrees for about 30-35 minutes. After removing from the mold, cooled and cut into two layers. Impregnate brandy.

ASSEMBLY: Put the cake on the basics a little cream, cut cherries in half and place. Press half of the biscuit.

A paste of hazelnuts and dissolve in the microwave or bath, mix two or three spoons of cream. Smeared on the crust, cover with second half.

The top and sides of cake decorate with butter cream. DECORATION: Beat 600 g of oil with condensed milk. If you need tint, the cherry after defrosting (and fresh!) remain the juice. Decorate with marzipan figures.

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