Preheat the oven to 160 °C convection oven.
For the dough, cream together butter, sugar and vanilla sugar. Add rum flavoring and mix.
Beat eggs until foamy and stir in. Fold in flour with baking powder by spoonfuls, then fold in grated milk chocolate and chopped hazelnuts.
Butter a star-shaped pan (about 26 cm in diameter), pour in the batter and smooth it out. Bake in the preheated oven for 70 minutes.
For the filling Drain the cherries in a sieve, reserving the juice.
Mix pudding powder with sugar and stir in 6 tablespoons of cherry juice.
Bring the remaining cherry juice to the boil, remove from the heat and stir in the mixed powder. Boil for approx. 1 min. while stirring. Remove from heat, allow to set as much as possible and fold in the cherries.
Remove the cake from the oven and allow to cool slightly. Then cut it in half horizontally.
Spread the first layer with half of the pudding, place the second layer on top and spread the second half of the pudding on top.
For the decoration, mix the cherry juice with the cake glaze powder and bring to the boil, stirring frequently. Boil for just a few seconds, then remove from heat and let cool for 5 minutes: Stir frequently during this process as well!
Carefully pour the finished cake jelly over the pudding. Chill the cake.
In the meantime, knead the marzipan well with powdered sugar, roll it out and cut out a one.
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