Preheat the oven to 160 °C. Grease a cake pan with butter and sprinkle with breadcrumbs.
Mix butter, sugar, vanilla sugar, spices and salt until creamy. Gradually add the egg yolks and mix until homogeneous. Mix in curd cheese and pumpkin flakes well.
Beat egg whites with granulated sugar until stiff. Sift almonds and flour. Now gradually fold the beaten egg whites into the yolk mixture, alternating with the almond and flour mixture.
Pour the batter into the prepared molds and bake in a hot oven for about 60 minutes (test with a stick!). Let the cake cool in the mold for about 10 minutes, then turn it out and let it cool completely.
In the meantime, prepare the “brain twists”: To do this, roll the marzipan into elongated strands about the thickness of a pencil.
Gently heat the marzipan and stir until smooth. Brush the cake all over with it and let it dry a little.
Lift onto a cake plate and fill the cavity to the top with nibbles.
Now press the prepared marzipan strands firmly onto the outer cake surface in numerous waves and tight spirals until it is completely covered.
Brush the strands with food coloring until the desired color intensity is achieved. Allow to dry before serving.
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