For the coffee cake, preheat the oven to 160 °C convection oven. Separate eggs, beat egg whites until light and fluffy, add sugar and beat until stiff.
Stir in the yolks, then sift in the flour, cornstarch and baking powder. Add the instant cappuccino powder and stir in lightly.
Pour the mixture into a greased springform pan and bake for about 30 minutes (test with chopsticks). After cooling, cut 2 x horizontally 1 cm from the top and bottom.
Crumble the middle cake layer. Heat the coffee and dissolve the chocolate in it. Mix with the dough crumbs and let cool.
Whip cream with cream stiffener until stiff and fold in. Clean the edge of the springform pan and place it around the bottom of the pastry.
Spread the cream on it, put the upper part of the dough on top as a lid and press it down a bit. Spread the rest of the cream on and around the cake.
Decorate the edge with almond flakes. Let the coffee cake rest in the refrigerator for a few hours or overnight.
Preparation Tip:
Still decorate the coffee cake as desired.
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