For the cranberry-mozart cake, grate the marzipan and cream it with butter, sugar, bitter almond flavoring, 1 packet of vanilla sugar and a little salt. Stir in the eggs, sift in the flour and baking powder and fold in. Stir in the milk.
Pour the batter into a greased and floured springform pan (diameter 26 cm) and bake at 150° C for about 50 minutes. Chop nut nougat and chocolate coating and melt in 250g whipped cream. Transfer to a high bowl and chill for about 2 hours. However, the mixture should not become solid.
Cut the cake in two. Place the bottom cake layer on a cake plate and surround with a cake ring. Put the cranberries on top and place the 2nd cake layer on top. Pour the nougat cream on top.
Whip 250g of whipped cream with cream stiffener and 1 packet of vanilla sugar until stiff and spread on the cream. Place the last cake layer on top and chill for approx. 2 hours.
Remove the cake from the mold and spread the remaining whipped cream on all sides. Finally, decorate the cranberry and Mozart cake with halved Mozart balls and chocolate rolls.