8 large eggs (room temperature)
200g caster sugar
1 tsp vanilla bean paste
10g instant coffee
150g plain flour
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)
250g pure icing sugar
20ml strong coffee
Whip together the cream cheese and cream. Add the coffee and mascarpone.
Add the sifted icing sugar and whip until light.