Cappuccino Cake

For the cake: Beat the yolks with 75 grams (approximately 1/3 cup) until light and creamy. Whip the egg whites with the remaining sugar until very stiff. Mix the hazelnuts with the baking powder and flour. Fold the flour into the egg yolks, and then fold the whites into the yolks. 

Line a springform pan with parchment paper.

Transfer the batter to the pan and bake in a preheated oven at 175°C (approximately 350°F) for about 50-60 minutes.

Insert a toothpick into the center of the cake to check if it is done. The cake is done when the toothpick is dry once removed. Remove from the pan and allow the cake to cool. Cut off the top third of the cake and finely crumble. Place the remaining cake in a cake ring, leaving a small gap on the sides.

For the cappuccino cream: Whip the cream with the stabilizer and 1 tablespoon of sugar until stiff. Stir the quark with the cappuccino powder until smooth. Add sugar to taste and stir in the cream. Spread the cappuccino cream on top of the cake, pushing down on the sides slightly to fill the narrow gap that was left.