Grease a square springform pan (24 x 24 cm) and dust with flour. Roast ground nuts in a pan without fat, take them out, let them cool down. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and 1 pinch of salt until stiff, while adding sugar and 1 packet of vanilla sugar.
Beat the egg yolks separately. Sift flour, starch and baking powder, mix with the ground nuts and fold in. Brush into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes.
Allow to cool in the mould.
Cut the cake base 2 x horizontally. Sprinkle each base with approx. 3 tbsp. Amaretto. Spread the bottom cake layer with cranberries. Whip 600 g cream until stiff, adding cream firmer and 2 sachets of vanilla sugar.
Spread half of the cream on the lower cake base. Cover with 2nd base, spread with the rest of the cream. Place the 3rd cake layer on top.
Whip 400 g cream until stiff, while pouring in 1 sachet of vanilla sugar. 1⁄3 Pour the cream into a piping bag with perforated spout (approx. 10 mm Ø). Spread the rest of the cream on the cake and chill.
Roast the nut flakes without fat, take them out and let them cool down. Sift icing sugar. Knead marzipan and icing sugar with your hands. Roll out to a square (approx. 26 x 26 cm) between 2 layers of baking paper.
Remove the upper layer of baking paper. Place the edge of the mould on the marzipan and cut out a square along the outside. Place the marzipan cover on the cake. Press the nut flakes onto the edge of the cake.
Coarsely chop the chocolate coating and melt in a hot water bath. Allow to cool slightly, fill into a disposable piping bag, cut off a small tip at the bottom. Decorate the cake with motifs and possibly a text.
Spray small tuffs onto the top of the cake with the cream piping bag.