Method:

1. First stir the eggs, ground almonds, and powdered sugar with a hand mixer. Then stir in the melted butter and finally fold in the whipped egg whites. Divide the batter into two 9 x 13-inch baking pans lined with parchment paper and bake for 8 minutes at 200 C°. Remove the cakes from the pans and place on cooling racks. After the cakes have cooled off, cut each rectangle into squares of 20 x 20 each and make another square from the remaining pieces.

2. For the crunchy layer, first melt the chopped dark chocolate in a water bath. Carefully stir in the waffle pieces and evenly spread the mixture over the cake square and then refrigerate.

3. Turn the cake over and brush the base with coffee.

4. For the coffee buttercream, beat 5 egg yolks and stir in the coffee syrup. Add the soft butter and mix everything together with a hand mixer until a uniform cream forms.

5. Spread half of the cream on the coffee side of the cake base with the crunchy layer. Now cover the cream layer with the third cake square and brush it again with coffee.

6. For the ganache, let the cream boil, add the chocolate, and stir until it has completely dissolved. Let the mixture cool down and spread the ganache evenly over the cake and top with the last cake layer. Brush it once again with coffee and spread the remaining buttercream on top. Let everything cool for 1 hour in the fridge.

7. Place the cake on a cooling rack inside of a pan and pour the chocolate glaze over the cake. Finally, cut off the edges and slice your work of art into portion-sized pieces.