Beat the egg yolks with 2 tbsp hot water. Add 50 g of sugar, vanilla, salt and beat until a thick creamy mixture. Separately, beat egg whites on hard snow with the remaining sugar and add the yolk mixture. Stir gently and add the sieved flour with baking powder and cocoa. Stir gently with a spatula only. Put the mixture into a rectangular shape (30h10 cm), the bottom of which you put butter greased baking paper. Bake for about 20 minutes at 180 C. Allow to cool and Halve lengthwise (to get two the base). The same form in which you bake cover with transparent foil and put one base . Make a syrup of 50 g of sugar, 75 ml water and liqueur. Separately beat the cottage cheese 150 g of sugar retainer cream and chocolate balls. With 1/3 of syrup syrup first base and cover with cream. Syrup with 1/3 other base and place it on the dry side cream. Press gently. Leave in the refrigerator for about 3 hours. Take the cake in a serving tray gently flatten out if the side cream and syrup with remaining syrup. Take 25 g of white marzipan Varna and the rest add 50 g of powdered sugar and confectionery green paint. Knead well for you to get a nice green color, then roll out crust large enough to cover the cake. Prepare the rest of the powdered sugar and 3-4 tbsp water and pour glaze over marzipan. Align well with a spatula. Once hardened glaze decorate, as the remnants of green marzipan and white do list. Arrange them in the middle and put a cherry on top. Edges arrange chopped jelly candies.