Whip the egg whites until fluffy; slowly add 50 gram
sugar, keep beating. Add the almond paste and the flour. Put the batter
in a greased baking pan and bake the cake half an hour in the oven at
180 degrees Celsius. Beat the egg
yolks with the remaining sugar and the vanilla sugar. Add the cream
and heat the mixture whilst stirring until it is almost boiling. Switch
off the heat and add the butter; stir until it has dissolved. Pour this
over the cake and allow the cake to cool down completely before serving.
Mix, for the mocha
sauce, 75 gram sugar with 1/2 cup espresso and the cream and bring this
to the boil. Simmer for 5 minutes. Put the sauce aside. Mix the flour
with the egg yolks, the milk, the remaining coffee and the remaining
sugar. Beat the egg whites and add this to the batter. Stir carefully.
Put three tablespoons of batter in a waffle maker and bake until brown.
Serve with the sauce.