Cream butter, powdered sugar, vanilla sugar & coffee liqueur. Gradually stir in the 5 egg yolks. Beat the egg whites with a pinch of salt and the granulated sugar and fold into the yolk mixture with the flour and baking powder. Spread on a PerfectClean baking tray and bake at hot air plus 160 °C for 35 minutes.Preparation Topping:Whip the whipped cream until stiff, melt the chocolate and allow to cool. Mix the chocolate with the whipped cream and spread over the cooled cake. Sprinkle thickly with coconut flakes.
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