Pour the finished Amarena cherries through a sieve, drain and collect the juice in a bowl. With the alternative, first put the cherries in a bowl, mix with the Amarena cherry dessert sauce and let it steep a little. Pour through a sieve just before use. This gives you more time to take in the Amarena flavor.
Soak gelatine in cold water and allow to swell. Wash the lemon, dry it and peel it thinly. Bring the bowls with the milk to the boil, then take them off the stove and let them steep for 20 minutes. Then fish out the shells and dispose of them. Heat water in a large saucepan and keep it ready. In a serving bowl, whip the egg yolks with sugar and vanilla sugar until they are whitish and frothy. Then place the bowl in the water bath (caution, it must not be boiling hot, otherwise the egg yolk mixture will curdle) and stir in the slightly warm milk while constantly beating with the hand whisk. Don't stop beating. Even when all the milk is used up, keep beating until the mixture is thick and creamy. Pay attention to the heat of the water. When the mixture is ready, remove it from the water bath.
Now mix the collected cherry juice with the cognac / brandy and generously coat the 1st layer of cake with it. Cover with 1/3 of the mixture, spread a few cherries on top and put a second layer of cake on top. Brush these again with the juice-alcohol mixture ... etc. Do the same with the 3rd layer. The 4th and last layer of cake completes the process. Then fold the foil over this and put the mold in the refrigerator for at least 3 hours.
When the cream has set, open the foil, turn the cake out onto a flat surface and remove the tin and foil. Whip the cream with vanilla sugar and whipped cream very stiff and coat the cake with it. The surface does not have to be smooth for this. decorate the surface with a few cherries and put the cake back in the fridge.
When everything has set and the cake has cooled well, it can be served and enjoyed - cut into slices as desired.