Espresso and Mascarpone Cake

Preheat the oven to 200 ° C. Only grease the base of the 18 springform pan. Melt the butter in a small saucepan and then let it cool. Separate the eggs, whip the egg whites with the salt and place in the refrigerator.

Beat the egg yolks with a tablespoon of warm water and the sugar until frothy. Let the egg white slide over it. Mix the flour with the almonds, pour over the cream and carefully fold in. Finally mix in the melted butter. Put the batter in the springform pan and bake for about 15 minutes.

Prepare the espresso the next day and let it cool down. Mix the mascarpone with the cream and gelatine. Stir in the espresso and finally add the sugar. (Alternatively, you can soak 2 sheets of gelatine, squeeze out, dissolve in hot espresso and add to the mascarpone)

Divide the floor crosswise once. Soak with the amaretto if desired. Spread some coffee cream on, put on the second base. Now spread the rest of the cream on and around the cake. Form a dome in the process. Score the cream several times in a wave shape with a fork and sprinkle with the cocoa powder.