A cake recipe for all foodies:
For the sponge cake batter: beat the eggs with a hand mixer on high speed until creamy, about 1 minute. Gradually sift in the sugar. Then continue to beat for about 2 minutes. Combine rusks, almond kernels, chocolate, sifted flour and baking powder, fold in on lowest speed. Pour batter into a cake springform pan. Bake on the spot in a heated oven at 170-200 degrees (bottom/upper heat, gas mark 3-4, do not preheat) for about 30 minutes.
Remove the base from the pan, turn it over, cool and then turn it over again to the other side. Separate the upper third of the base horizontally and crumble.
Whip cream (1) with cream stiffener and vanilla sugar until stiff, fold in cappuccino powder. Spread the mixture like a dome on the base. Whip whipped cream (2) until stiff and spread on top of the first layer. Later sprinkle the dough crumbs on the dome and dust with powdered sugar.