Coffee Cake

Ingredients

• 4 eggs
• 100 g sugar
• 100 g flour
• 1 tsp Baking powder
• 1 pinch salt
• 6 sheets gelatin (white)
• 250 g low-fat quark
• 450 g whipping cream
• 60 g sugar (more if needed)
• 70 g instant coffee powder
• chopped nuts (for garnish)
• 50 g whipped cream
• chocolate sprinkles

Instructions

1. 1.

   Separate the eggs and beat the whites into stiff peaks. Whisk the yolks with sugar until fluffy, sift flour mixed with baking powder over it, add the egg whites, and fold everything together. Line a springform pan with parchment between base and rim, pour the batter in, bake at 180°C for about 30 minutes (test with a toothpick). Let the base cool in the pan, release from the mold, remove the paper, and cut the sponge twice crosswise.

2. 2.

   Soak gelatin in plenty of cold water. In a cup mix instant coffee powder with a little hot water until smooth, then add to quark and sugar in a bowl and stir well. Whip cream stiffly, fold into the mixture, and taste the cream.

3. 3.

   If needed, add more instant powder or sugar. Squeeze out excess gelatin and melt it gently over low heat; whisk in some coffee cream, then quickly stir the melted gelatin into the custard. To build layers, leave a very narrow gap for a ring, spread 1/3 of the cream on the base, place the next layer, repeat with remaining cream and top layer. Chill for at least 3 hours.

4. 4.

   Remove the ring, garnish the edge with chopped nuts. Fill a piping bag with whipped cream through a small nozzle and decorate the cake surface. Sprinkle chocolate sprinkles before serving.