Coffee Layer Cake

8 large eggs (room temperature)

200g caster sugar

1 tsp vanilla bean paste

10g instant coffee

150g plain flour

50g cornflour

5g baking powder

1 cup strong coffee

50ml coffee liqueur or masala

Cocoa powder for dusting

Line 2 x 25cm cake tins. Combine the coffee and liqueur together and set aside. Whip the eggs, vanilla, instant coffee and the sugar until light. Fold in the sifted flours and baking powder and divide evenly into the 2 prepared baking tins. Bake for about 15 minutes until the centre spring backs to the touch.

Allow to cool completely and then slice in half horizontally through the diameter. Line the 25cm spring form tin and place a layer of cake. Drizzle over some coffee mix and then spoon over coffee cream, repeat with all layers and top with cream. Allow to set for several hours or overnight. Dust with cocoa powder and serve on a cake stand.

For the coffee cream

250g cream cheese (room temperature)

400g mascarpone

250g pure icing sugar

100ml cream 

20ml strong coffee

Whip together the cream cheese and cream. Add the coffee and mascarpone.

Add the sifted icing sugar and whip until light.