Preheat the oven to approx. 160 °C for the coffee cake. Place the oven rack on the middle shelf. Sift flour, cornstarch and baking powder. Dissolve instant coffee in water, beat egg whites until stiff and add sugar.
Cream butter with powdered sugar, beat yolks and dissolving coffee well, fold whites and flour mixture into butter mixture and bake for about 50 minutes.
Fill the well cooled cake with the cream. For the cream, mix mascarpone with powdered sugar until smooth. Whip the cream until stiff and stir in the cream stiffener.
Stir the whipped cream into the mascarpone cream. 2/3 remain white. Stir the coffee into the other third. Pour the mixture into a piping bag and fill the cake with it.
Spread one ring of coffee cream, one ring of top cream and finally the rest of the top cream.
Preparation Tip:
Still decorate the coffee cake as you like with decorations or chocolate coffee beans, etc.
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