Beat the egg whites with sugar until white and very thick.

Meanwhile, sift the flour together with the unsweetened cocoa through a sieve.

Add the egg yolks one by one to the beaten egg whites and mix each on the lowest speed, or stir with a spatula.

Add the flour with cocoa and mix on the lowest speed or gently stir.

Line the bottom of the baking pan with parchment paper and transfer the batter - level the surface.

Bake at 170 degrees (fan-assisted) for about 10 minutes - until a dry stick comes out clean.

After baking, cool the sponge cake, but do not remove it from the pan.

You can moisten the sponge cake with a little coffee prepared for the coffee mousse (I moistened it).

Blend the cold mascarpone cheese with cold coffee.

Cover the gelatin with a little water - just enough to cover it - mix and set aside.

Beat the cold heavy cream together with powdered sugar on high speed until thick and fluffy.

Add the mascarpone with coffee to the cream and gently mix with a spatula. If you wish, you can now sweeten the cream with powdered sugar - gently fold it into the cream.

Heat the gelatin briefly in the microwave - max 10 seconds - add a heaping tablespoon of mousse to it and mix.

Pour the gelatin with the mousse into the rest of the mousse and mix thoroughly.

Spread the mousse over the sponge cake and level its surface.

Place the pan in the refrigerator and prepare the whipped cream for the top of the cake.

Beat the cold heavy cream with powdered sugar until thick and fluffy.

Prepare the gelatin similarly to the coffee mousse.

Add a tablespoon of whipped cream to the heated gelatin and mix.

Pour the gelatin into the rest of the cream and mix thoroughly.

Spread the whipped cream over the caffe latte cake and place it in the refrigerator to chill - for several hours.

Before serving, you can sprinkle the top of the cake with instant coffee or grated chocolate.