- for the cream
- 100 grams
- 1 package
- 2 centiliters
- 1 centiliter
- 250 grams
- 250 grams
- 200 grams
Whipping cream (or vegetable fat)
Amaretto (to taste)
Separate the eggs. Beat the egg whites with half the sugar until stiff. Whip the egg yolks with the water and remaining sugar until fluffy. Mix the flour and baking powder. Sift into the egg mixture and fold together.
Spread the batter onto a lined baking sheet. Bake for about 10 minutes at 180-200°C (approximately 350-400°F). Remove from the oven and let cool.
Beat the egg yolks, sugar, vanilla sugar, rum and amaretto over a hot, not boiling, water bath until thick and creamy. Loosen the cake from the baking paper, cut in half horizontally and place in a square dish.
Mix the coffee and amaretto. Drizzle half over the cake.
Whip the cream. Stir the quark and mascarpone and fold into the cream. Fold in the amaretto cream. Season as needed with sugar or amaretto. Pour half of the cream onto the bottom cake layer. Gently place the other layer on top and drizzle with the coffee. Pour on the rest of the cream, smooth the surface and sprinkle heavily with the cocoa.
Chill for at least 3 hours and serve with coffee.