Coffee cake with chocolate base

Ingredients for 8 servings:

• 4 eggs
• 120 g cane sugar
• some tonka bean shavings
• 120 g wholemeal spelt flour
• 1 tsp, crushed cream of tartar baking powder
• 3 tbsp, leveled cocoa powder
• 2 tbsp cornstarch
• 1 cup of espresso made from 3 tsp instant coffee
• 6 sheets of gelatin
• 250 g quark
• 200 g sour cream
• 200 g sweet cream
• 200 g cane sugar
• e.g. cream
• n. B. Confectionery (coffee confectionery)
• n. B. Instant gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 12 minutes; Total time approx. 6 hours 42 minutes

For the base, separate the eggs. Beat the egg whites until stiff. Beat the egg yolks until frothy. Stir in the cane sugar and the tonka bean zest for a long time. Mix the flour, baking powder, cocoa powder, and cornstarch and lightly fold in the egg whites. Pour into a greased dish (small baking sheet) and bake for approx. 10-12 minutes. Let cool. For the filling, let the gelatine swell in cold water. Squeeze out the excess liquid and warm it with the cup of espresso. Now mix the quark and sugar with the sour cream until smooth and add 1 tablespoon of the mixture to the espresso mixture. Let it set slightly. Meanwhile, whip the cream until stiff and then fold in. Cut out the base with dessert rings and place the mixture on top. Let it set. This takes at least 6 hours. Finally, whip the cream with a little instant gelatine until stiff and decorate the tartlets with cream puffs and coffee bean sweets. Loosen the tartlets and carefully push them up to the top with a spatula.