For the base, beat the eggs for at least 8 min. until foamy. Add the sugar until a creamy mixture is formed.
Quickly stir in flour, ground nuts, chocolate, marzipan, rum flavoring and baking powder. Bake at 180 degrees for about 40 minutes in a springform pan. Allow to cool.
Then remove from the mold. Now comes something wonderful: The bottom may break! Because it should now be crumbled into a bowl. Add the almonds drained cherries and stir them in. Fold in the champagne, (one to two glasses). The mixture should be infused, but not too wet. Now put it in the fridge and let it sit for at least 4 hours.
I always prepare the base a day ahead, then it tastes fantastic! To finish, place a cake ring on a cake plate. Pour the chilled cake base mixture into it, press down. Whip the cream with cream stiffener. Stir in vanilla and sugar to taste and pour about half of the whipped mixture into the cake ring as well.
Spread until smooth. Now remove the cake ring and decorate the cake with the remaining cream using a piping bag. Depending on the occasion, possibly add decorative ornaments. A very moist and mouthwatering cake, less suitable for the calorie-conscious.
