Start the oven on 175 degrees Celsius
Make 2 circles on a baking paper approx. 22 cm, then butter the paper and put the paper on baking tray.
Grate the almond paste into strips, and pour the almond paste a bowl
Separate the egg whites from the yellows, and add the egg withes in the bowl with the almond paste.
Mix the egg whites and the almond paste together with a fork in to a lump free mixture.
Spread the mixture evenly on the marked circles on the baking paper.
Put the cake bottoms in the middle of the oven for 15 minutes.
Take out the cake bottoms from the oven when they look dry and have a lightly golden brown surface. Let the cakes cool down in room temperature.
Take away the bottoms from the paper. If it is difficult, you can brush the paper with water to make it easier.
Whip the whipping cream together with the vanilla sugar, cacao powder and the instant coffee powder with an electrical mixer
Put one of the bottoms on a plate and add half of the cream mixture on the bottom. Place the other bottom on top, and add the rest of the cream on top of the the second bottom.
If you wish you can do a nice pattern on the cake, and finally spread a thin layer of instant coffee powder on top of the cake.
Let the cake rest a few hours before serving.