Beat yolks with powdered sugar and vanilla until very thick and almost white and firm. Whip the egg whites to stiff peaks, beat with granulated sugar and fold into the yolk-sugar mixture. Last but not least, gently fold in the flour.
Use a smooth spout to pipe sponge cakes onto paper, dust with powdered sugar and bake in the oven until golden brown. – To save the trouble of piping the sponge cake, you can simply pipe longer strips onto the baking paper, cut them into sponge cake lengths after baking and remove them from the paper.
Line a cake strip edge with paper. Cover the bottom of the cake pan densely with biscuits, brush Malakoff cream, then repeat the process, but do not spread the next two layers so thickly with biscuits. Finally, finish with creme. Pass the biscotti briefly through rum liqueur sugar before placing.
Cover the cake with parchment paper and let it cool (set) for a few hours. Now remove the cake strip and the paper. Spread very lightly with the whipped cream flavored with vanilla sugar on top and around the edge, so that the cake is completely covered with whipped cream. The edge of the cake can be sprinkled with sliced roest almonds or sponge crumbs. Divide into 16 parts, form a whipped topping on each unit separately and garnish each with a candied cherry. In the past
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