In a bowl mix the flour, powdered sugar, cold butter and vanilla, stir and add the cream. Stir quickly and vigorously to mix the products. Cover with foil and place in the refrigerator for 40 minutes until firm.
Divide the dough into two balls. Put one of the balls in the refrigerator and roll out the other one into a thin sheet in the shape of the baking tray. Transfer the sheet into an oiled and floured oven dish and bake at 392°F (200 °C) for 15-20 minutes (not until browned). Separate the yolks for the filling from the whites and beat them with 7-8 tablespoons of sugar.
With a blender, blend together the walnuts, orange peels and chocolate. Pour this into the egg mixture, add vanilla and stir with a spoon. Beat the whites to snow with a mixer, to them add the remaining sugar and beat until the sugar is dissolved. Add this to the yolk mixture and gently stir.
Pour the filling over the baked sheet, then roll out the second sheet and cover the stuffing with it. Bake the Viennese cake for 40-50 minutes at 356°F (180 °C). Serve sprinkled with almonds, coconut flakes and orange peels.