Crumble the amarettini with the rolling pin in a bag, mix the flour, baking powder, amarettini crumbs and cornstarch, separate the eggs and whip the egg white with 3 tablespoons of cold water ------------
Sprinkle 100g sugar into the egg white, beat the egg yolks and fold in the flour mixture, briefly stir in the egg white
Place in a 28 springform pan and bake for 15-20 minutes at 200 °, let the base cool down and cut in half horizontally
Put 50g sugar, mascarpone, vanilla sugar and almonds in a bowl. Add cocoa or cappuccino powder and stir. Add cold coffee while stirring until a creamy, non-liquid mixture is obtained!
Soften the gelatine in water and then heat it up in a saucepan (do not boil!), Stir in a little mascarpone mixture and let it cool for 5 minutes.
Add the gelatine-mascarpone mixture to the rest of the cream, stir and let gel for 30 minutes in the refrigerator
Whip the whipped cream until stiff and stir in the mascarpone cream.
Put briefly in the fridge and sprinkle with cappuccino powder / cocoa and a little sugar before serving. Good hunger. I swear the cake is a dream !!!
Now put the mixture on the bottom of the cake and put the cake top on (cake ring !!!)