Mix sugar and eggs until very foamy.

Sift the flour and baking powder into the egg mixture and fold in together with the hazelnuts.

Line an ungreased springform pan (26 cm) with baking paper, pour in the dough and distribute it evenly.

Preheat the oven to 180 degrees (top and bottom heat) and bake the base for about 30 minutes.

After baking, let the base cool down, remove it from the mold and peel off the baking paper.

Cut off the top third of the base and crumble it.

Place the base on a plate and surround it with a cake ring.

Drizzle the base with the espresso. Place the cherries in a sieve, drain and spread over the nut base.

Beat the cream together with the vanilla sugar, the cream solids and the espresso powder until stiff and spread over the cherries.

Finally, add the crumbs to the cream and let the cake sit for a few hours.