For the cappuccino cake, prepare the cake base the day before so that the cake crumbs are nicely
crispy. Grease a round cake pan (26 cm Ø) and preheat the oven to 160°C convection oven or 175°C top/bottom heat.
For the base, whisk the egg yolks with the sugar until foamy. Mix almonds, biscuit crumbs and baking powder and stir in.
Beat the egg whites until stiff and fold into the mixture with the chocolate sprinkles. Pour the batter into the
into the prepared pan and bake for 40 minutes. Let cool in the oven.
Cut off an approx. 1cm thin lid from the cake base and crumble.
For the filling, mix the Guma Pâtisserie cream with the vanilla sugar, possibly some powdered sugar
and the cappuccino powder to a firm mass.
Whip the whipped cream, add it and mix well.
Place a cake ring around the cake base and spread the filling on the cake base. Then sprinkle with the crispy pastry crumbs.
Roast the almond flakes without adding fat, let them cool down and sprinkle them on the cake.
Finely sprinkle the cappuccino cake with chocolate sprinkles and powdered sugar.