Separate the eggs for the sponge cake. Stir the egg yolks with about 3/4 of the sugar and the vanilla sugar for 5 minutes (at least!) On the highest setting of the mixer. Then beat the egg whites with the remaining sugar until stiff. Briefly stir the flour and egg white into the egg yolk and sugar mixture using a mixer.
Line a baking sheet with parchment paper and fold up the edges of the parchment paper so that the dough cannot run off the baking sheet. Place the dough on the baking sheet and spread evenly.
Bake in a preheated oven at 160 ° C (fan oven) for 10 minutes until the dough is lightly browned. The dough must not bake for too long, otherwise it will be too hard and you will not be able to roll it.
Immediately after baking, turn the finished sponge cake onto a damp tea towel sprinkled with a little sugar. Remove the parchment paper and roll it up using the tea towel.
Let the biscuit cool in the tea towel. After cooling, roll up the sponge cake, sprinkle with 1/2 packet of cream stiffener (so that it does not become soggy) and pour the filling on top.
For the filling, put the cherries in a colander, rinse and drain well. Whip 1 cup of cream, 1 packet of cream stabilizer and 1 packet of vanilla sugar until stiff, place on the sponge cake and distribute evenly.
Beat 1 cup of cream, 1 packet of cream stabilizer, 1 packet of vanilla sugar and cocoa powder until stiff and pour onto the sponge cake with the white cream and also distribute evenly on top. Finally, distribute the cherries on top and roll up the sponge cake again. Then chill for at least 1 hour.
Sprinkle with whipped cream, powdered sugar, cocoa powder, cinnamon sugar etc. and decorate.
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