Mocha Hazelnut Cake

Preheat the oven to 150 °C fan (175 °C top/bottom heat) and line the base of a 26 cm springform pan with baking paper.

Separate the eggs and beat the egg whites with 2 EL (2 tbsp) cold water until stiff peaks form.

Slowly sprinkle in 200 g sugar and then briefly fold in the egg yolks.

Mix the flour, baking powder and finely ground hazelnuts.

Gently fold the flour-and-nut mixture into the egg mixture in stages.

Pour the sponge batter into the prepared springform, smooth the top and bake in the oven for about 35 minutes.

Immediately run a knife around the springform and transfer the sponge to a wire rack to cool completely.

Whip the cream until stiff, adding Sahnesteif and 2 EL (2 tbsp) sugar while whipping.

Spoon about 100 g of the whipped cream into a piping bag fitted with a round nozzle, and stir the cappuccino powder into the remaining cream.

Slice the sponge horizontally into two layers and evenly drizzle both layers with coffee cream liqueur (e.g. Baileys).

Spread about one third of the cappuccino cream over the bottom layer, place the top layer on, and coat the cake all over with the remaining cream.

Dust the surface with cocoa powder, pipe about 16 dollops with the reserved cream and decorate with chocolate coffee beans.