Ingredients

• For the Cake:
• 1 cup all purpose flour
• 1 cup sugar
• 6 eggs (separated)
• For the Cream Filling:
• 8 oz cream cheese
• 2 egg yolks
• 1 egg white
• 5 tablespoons sugar
• For the Coffee:
• 8 oz strong coffee (I used 2 Nespresso long espresso shots)
• 1 tablespoon rum liqueur (I used Vana Tallinn Estonian Liqueur)
• 1 tablespoon sugar
• For the Whipped Cream Frosting:
• 8 oz heavy whipping cream
• 1 packet vanilla sugar or 1 teaspoon vanilla extract and sugar to taste
• For the Garnish:
• 24 ladyfingers
• 1/2 teaspoon unsweetened cocoa powder
• 1/4 cup chocolate covered espresso beans

Instructions

1. Preheat oven to 350 degrees F. Grease two 9 inch round baking pans. Line with parchment paper. Grease and flour parchment paper. Set aside.
2. In a large bowl beat 1/2 cup sugar with egg yolks until white and fluffy. Set aside.
3. In another bowl beat egg whites and 1/2 cup sugar until stiff peaks form.
4. Add 1/3 of the egg whites to the egg yolk mixture and fold. Add 1/3 of the flour and fold. Continue to do this another two times. Your mixture should be light and fluffy.
5. Pour into prepared pans. Bake for about 30 minutes or until toothpick inserted in the center comes out clean.
6. Remove from oven and invert onto a wire rack.
7. Brew your coffee and add 1 tablespoon of sugar and 1 tablespoon of rum liqueur.
8. Poke holes all over the cakes using a toothpick. Spoon coffee over both cakes and let soak in.
9. Place whipping cream in a bowl and whip until it forms stiff peaks. Slowly add your vanilla sugar or add vanilla extract and sugar to your liking. Cover and set aside in the refrigerator.
10. For the filling: In a mixing bowl, beat together 2 egg yolks with 5 tablespoons of sugar until mixture is white and fluffy. Add the cream cheese and beat until the mixture is smooth and creamy. Set aside. In another mixing bowl, beat the egg white with a pinch of salt until stiff peaks form. Slowly add 1.5 tablespoons sugar. Fold this mixture into the above cream cheese mixture. (Folding the egg whites in will keep the composition light and fluffy!)
11. To assemble place one layer on a plate or cake stand. Spoon half of the cream mixture on top and spread. Place the second layer on top. Spoon the other half of the cream mixture and cover the top and sides of the cake. Gently spread your whipped cream on top of the cream mixture.
12. Arrange your lady fingers around the cake.
13. Dust with cocoa powder and garnish with chocolate covered espresso beans.
14. Cover and refrigerate.