Line a baking sheet with parchment paper. Preheat the oven to 220°C.Whisk the egg yolks with 50g sugar until creamy. Beat the egg whites and the remaining sugar until stiff and fold the beaten egg white in the egg yolk mixture. Sieve the flour and the cornstarch over the batter, add the almonds and fold flour and almonds in.

Evenly divide the dough on the baking sheet and bake for 8-12 minutes. Remove from the oven, immediately turn the cake onto a tea towel and remove the parchment paper. Cut the sponge lengthwise in 3 stripes.

Cook a blancmange by using the milk, the custard powder, the sugar and the coffee instant powder. Set aside to cool slightly. Stir together the butter, the blancmange and the icing sugar.

Spread most of the cream on two stripes and set one above the other. Cover with the plain stripe and spread some of the remaining cream on top. Cut the stripes in 10 slices.

Fill the remaining cream into an icing bag and garnish the slices of cream cake with small cream rosettes and a mocha bean on each slice, then sprinkle with the brittle.