Separate the egg whites from the yolks of eggs all. Whip with a pinch of salt to give a white snow. Yolks are broken nice with sugar, add to ground almonds, bread crumbs, chocolate bars and baking powder. All mix well with mixer. Finally, add the egg white but it is now stirred gently with spoon. Pour the mixture into a round shape with a diameter of 26 cm, covered with baking paper and spread with a little sunflower oil. The base of 175S bake for 35-40 minutes. The ready base is placed on a tray still warm cake, as the top is removed with a knife and set aside. The cream is mixed with hardener for cream, vanilla, cappuccino and powdered sugar until a thick and good snow. Whole cream spread on the base. To decorate the cake using the rest of the base, he simply crumble top, chocolate sprinkles, roasted almond flakes and powdered sugar. cake should stand at least 3 hours in the refrigerator to harden well. It also can be frozen and served as an ice cream cake. * Of course, who does not can not put in cappuccino cream, without it also becomes very tasty.