Layered Hazelnut and Marble Birthday Cake

For the hazelnut cake, separate eggs and beat whites until stiff. Beat margarine until creamy and gradually stir in egg yolks, sugar and vanilla sugar. Mix ground hazelnuts, chopped hazelnuts and baking powder, quickly stir into batter and fold in egg whites. Line bottom of springform pan 26 cm diameter (approximately 10 inches diameter) with baking paper. our batter into prepared batter and smooth. Bake cake in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for about 35 minutes. Carefully loosen cake from pan. Invert pan to remove cake to a wire rack lined with parchment paper. Remove parchment paper from cake and let cool.

For the marble cake, beat margarine until creamy and gradually stir in sugar, vanilla sugar and eggs. Mix flour and baking powder, sift over batter and quickly fold in with a whisk. Remove about 3 tablespoons batter and stir in cocoa. Line a baking pan with parchment paper. Smoothly spread plain dough in prepared pan. Dollop chocolate batter onto plain batter. Drag through batters with a fork to create a marble pattern. Bake marble cake in oven preheated to 180°C (approximately 350°F) for about 30 minutes. Loosen cake from pan and let cool.

Cut marble cake into four equal rectangles. Spread cherry jam onto three layers and stack together. Crumble remaining marble cake layer, mix with cherry  juice and form into small balls.

For decorating, cut milk chocolate into pieces, melt over a hot-water bath and spread over cakes. Coat marble cake balls with remaining chocolate. Let chocolate dry.