Coffee Torte

Preheat the oven to 150 °C (convection) and prepare a small 22 cm springform pan.

Separate the eggs and place the egg whites in a clean, grease-free mixing bowl.

Beat the egg whites with 3 tbsp hot water until stiff, gradually adding the sugar and continuing to beat until the sugar has dissolved.

Fold in the yolks briefly.

Sift the flour with the baking powder and gently fold it in until just a smooth batter forms.

Pour the batter into the springform and smooth the top.

Bake in the preheated oven for about 20 minutes.

Remove the cake from the oven and let it cool completely on a wire rack.

Prepare the vanilla pudding according to the package instructions, but use only 300 ml whole milk.

Stir the instant coffee powder into the milk or pudding until fully dissolved.

Let the pudding cool briefly.

Fold in the quark and 2 tbsp sugar and beat into a smooth coffee cream.

Cut the cooled cake horizontally in half.

Spread some of the coffee cream over the bottom layer, place the top layer on and press lightly.

Chill the filled cake for about 60 minutes.

Cover the cake all over with the remaining coffee cream and smooth as desired.

Decorate with chocolate-covered coffee beans and keep refrigerated until serving.