Prepare the dough. Cream butter with powdered sugar and vanilla sugar. Add eggs, yolks and flavoring and stir until smooth.
Sift flour with pudding powder and baking powder onto the dough mixture and stir in well with the milk.
Pour 1/4 of the dough into a greased, floured wreath cake pan, or other round pan and make a well.
For the macaroon mixture, beat the egg whites until stiff, gradually sift in the sugar, beating until nice and stiff. Stir in the flavoring, mix the almonds with the chocolate and fold into the snow.
Spread half of this mixture on the dough. Spread a little less than half of the remaining sponge mixture over the top and again make a well in which to pour the remaining macaroon mixture. Now spread the remaining sponge over the mass.
Preheat the oven to 180 °C, place the pan on the lowest rack in the oven and bake.
The baking time depends on the height of the mold. Check the degree of doneness by testing with chopsticks.
Allow the macaroon wreath to cool.