For the Vasa cake for the sponge cake base, beat the eggs with the sugar until foamy.
Add the almonds to the mixture and sift the flour over them. Fold in carefully. Butter and flour a 26 cm springform pan and pour in the mixture. Bake at 200° for about 15 minutes and then let cool.
Soak the cake with the brandy.
For the chocolate cream, beat 50 g of powdered sugar with the yolks until very fluffy. Bring the milk to the boil and add the walnuts, bring to the boil briefly, add the chocolate and melt while stirring, let cool slightly. Stir in the yolk mixture and then mix in the orange juice and orange zest. Cream the butter with the remaining 50 g of powdered sugar and stir in the chocolate mixture. For the meringue cream, lightly beat the egg whites with the powdered sugar and vanilla sugar in a stainless steel kettle. Place the kettle in a water bath and beat the mixture until fluffy. The temperature must not exceed 38°.
Place a cake ring around the sponge cake base and spread the chocolate cream on top. Spread the meringue on top and refrigerate the cake overnight.
If you like, you can dust the Vasa cake with cocoa or sprinkle with chocolate chips.