Whisk 125 g of margarine, 125 g of marzipan and 75 g of sugar until the mixture is fluffy and the colour a light yellow. Add 3 eggs, one at a time and mix.
Add 200 g of flour, one tablespoon of baking powder and one tablespoon of milk.
Peel 500 g of apples and cut them into small pieces. Add the apple pieces to the dough and put the dough into cupcake moulds.
Bake for 35 minutes at 160 degrees Celsius.
Mix half a cube of fresh yeast (25g) with five tablespoons warm water and five tablespoons of milk.
Add 225g of flour, 60g of sugar and one tablespoon of vanilla.
Stir in two eggs and gradually add 75g of butter.
Leave the dough at a warm place for about one hour, stir it afterwards an put it in a greased Bundt cake pan, give it another hour at a warm place.
Put the cake into the oven: 10 minutes with 225 °C afterwards 10 minutes with 175 °C.
Turn the warm cake upside down on a plate . Pour 8 cl Liquor 43 and 8 cl sugar sirup on top of the cake. Put the cake back in the cake pan and again pour 8 cl Liquor 43 and 8 cl sugar sirup on top of the cake. Let it rest over night.
Separate two eggs and whisk the egg whites until stiff. Gradually add 100 grams of sugar. Whisk until you cannot hear the sugar. Add the egg yolks and 66 grams of plain flour and fold in gently.
Put the dough in a springform pan with a sheet of baking paper on the bottom. Bake in the preheated oven for 15 minutes at 180 degrees Celsius.
Pour one glass of cherries (400 grams of cherries and 300 ml of sugar water) into a pot and bring it to a boil. In a small bowl mix 40 grams of starch and 30 grams of vanilla sugar (alternatively you can use one package of vanilla pudding powder and 30 grams of sugar) with 3 tablespoons of the cherry juice. Pour the mixture into the boiling cherries and turn of the heat.
Put the cherry topping on the cake base. Whip 200 grams of cream and put it on top of the cooled down cherry topping. Put 50 grams of chocolate in a freezer bag and knot it tightly and put it in a mug with hot water. Wait until the chocolate is melted, then cut off one edge of the freezer bag and decorate the cake with chocolate stripes.