Separate the sponge bases from each other. Soak gelatine in cold water. Mix quark, mascarpone, almond liqueur, vanillin sugar and sugar. Melt the squeezed out gelatine in a small pot. Stir in 3 tablespoons of cream, then stir into the remaining cream.
Whip 200 g cream until stiff and fold in. Mix coffee and coffee liqueur. Place a cake ring around the lower cake base. Sprinkle 1/3 of the cake base with coffee and spread half of the cream on top. Place the 2nd cake base on top, sprinkle with 1/3 of the coffee and spread with the rest of the cream. 3. place the cake base on top and sprinkle with the last 1/3 of the coffee. Chill the cake for at least 4 hours. Whip 250 g whipped cream until stiff. Remove the cake from the cake ring and spread the cream evenly on the cake.
place the cake base on top and sprinkle with the last 1/3 of the coffee. Chill the cake for at least 4 hours. Whip 250 g whipped cream until stiff. Remove the cake from the cake ring and spread the cream evenly on the cake. Refrigerate the cake for another 30 minutes. Just before serving, dust the cake with cocoa and decorate with chocolate beans and wafer rolls
4 1/2 hours waiting time