Start by preparing the Cake bottom by Preheating the oven at 175 degrees Celsius.
Butter a round baking form and spread the bread crumbles evenly in the form.
Whip the eggs and sugar fluffy in a bowl.
Add the flour, potao flour and the baking powder in the bowl while stirring.
Pour the cake batter in a baking fom and place it in the lower part of the oven for 40 minutes.
Take out the cake bottom from the oven and let it cool down.
Cut the cake in 3 layers.
Cut the vanilla stick along the long side and scrape out the seeds in a casserole. Put the vanilla stick in the casserole as well.
Pour the heavy cream, egg yellows, sugar, and maizena starch in the casserole. Stir on low heat until the cream is getting thick. Take away the vanilla stick and let the cream cool down.
Stir the sugar together with the raspberries.
Place the first layer of the cake bottom on the plate you like to serve it on.
Place half of the berries on the bottom, and place evenly the vanilla cream on top of the berries.
Place the second layer of the cake on top and spread the rest of the berries evenly on it. Spread the whip cream on top.
Place the last cake layer on top.
Melt the chocolate in the microwawe and spread it out on a baking paper as long sticks. Let it cool down.
Cut the marzipan lid in 4-5 rectangles. Place the marzipan from the middle of the cake and slightly over the edges. In the middle fold upp the middle outwards from the cake, so it looks like a bird nest.
Melt the white chocolate in the microwawe and brush the edges of the cake.
Cover the edges with the ice cream sprinkles.
Put the chocolate eggs in the middle og the cake and place the chocolate sticks in the middle of the nest.
Place in the fridge until it is time to serve it.