For the sponge cake: Beat the yolks and eggs until foamy, add the powdered sugar and continue beating until you have a very fluffy mixture, then gently fold in the flour. For the meringue:
Beat the egg whites until stiff, then add the granulated sugar and beat briefly until the mixture is very stiff. Fill the mixture into a sufficiently large piping bag. Place baking paper on a baking tray.
Using the piping bag, pipe individual strips of meringue onto the baking paper, leaving spaces of just under 2 cm.
Use up the entire mass.
Then pour the meringue mixture into the piping bag and fill the free spaces with it. Bake in the oven preheated to 160°C on the middle shelf for about 25 minutes.
The sponge cake should be lightly browned, as should the meringue mixture.
For the filling:
Whip the cream with cream stiffener, then stir in the cappuccino powder. Let the baked sponge meringue mixture cool, then cut into 3 equal parts, spread half of the filling.
Place the second sponge cake part on top, apply the remaining filling.
Finish with the last sponge cake part. Place in the refrigerator for 1 hour. Sprinkle with powdered sugar before serving.