Melt butter in a pot. Mix flour, sugar, vanillin sugar, salt and baking powder. Gradually pour liquid hot butter into the flour and knead into a crumbled dough. Grease a fat pan (approx. 38x31 cm) well and press approx. 2/3 of the crumbles, as a base, into the form.
Grind the Amarettini finely and sprinkle a good half evenly on the crumb base. For the filling melt butter and let it cool down. Mix liqueur and coffee powder. Separate the eggs. Mix quark, egg yolk, 150 g sugar, flour, cornstarch and mixed coffee.
Stir in cold, liquid butter. Beat the egg white until stiff and add the remaining sugar at the end. Fold two portions of beaten egg whites into the quark mixture and spread evenly on the bottom of the fat pan.
Mix the remaining crumbles with the rest of the ground Amarettini and sprinkle half of it on the cake. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes. After about 20 minutes sprinkle with the remaining crumbles and bake.
Let the cake cool down on the fat pan and cut it into approx. 24 pieces. Arrange on a plate as desired and serve decorated with a blob of whipped cream, cocoa and mocha beans.
Results in about 24 pieces.