For the vanilla cream, soak the gelatine in cold water for 5 minutes. Beat the cream until stiff, adding the sugar and vanilla sugar. Heat the kirsch, squeeze out the gelatine and dissolve it in it. Quickly stir the gelatine into the cream. Fill 3-4 tablespoons into a piping bag with a star nozzle.
Place the bottom cake layer on a plate and place a cake ring around it. Cover the cake base with baking wafers. Spread blueberries on top. Spread about
half of the vanilla cream on top. Place the top cake layer on top. Spread the remaining vanilla cream on top and decorate the cake with dots of cream. Sprinkle with chocolate shavings. Place the cake in the refrigerator for 2-3 hours.
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