Cappucino cake with panna cotta

Ingredients for 12 servings:

• 3 eggs
• 110 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 1 tsp, leveled baking powder
• 110 g hazelnuts, ground
• 1 jar cherry(s) (sour cherries)
• 50 g sugar
• 1 ½ packs of pudding powder, vanilla
• 500 g cream powder for Snow Cream
• 50 g sugar
• 1 tbsp coffee powder (cappuccino powder)
• 250 g quark (low-fat quark)
• 1 cup of cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the eggs with the sugar and vanilla sugar for at least 8 minutes until frothy. Sift the flour with the baking powder and fold into the egg mixture along with the nuts. Bake at the usual temperature for 12-15 minutes. Make a fruit pudding from the sour cherries, sugar and vanilla pudding powder, let it cool completely and spread it over the finished sponge cake. Stir the panna cotta in a mixing bowl until the mixture is liquid, then stir in the sugar, cappuccino and quark. Finally, whip the cream until stiff and fold it in. Spread the cream over the fruit mixture and chill for at least 1 hour. Decorate with whipped cream and cherries, if desired.