Let's see the process of making this simply delicious yummy cake.
1 no. 8" Chocolate Sponge Cake - divided to 3 layers
2 tsps instant coffee + 100 ml fresh milk
250 gm whipping cream
400 gm cream cheese
160 gm icing sugar
1 tbsp gelatine powder
70 ml hot water
Dissolve gelatine powder into hot water. Keep aside to lukewarm.
Whisk whipping cream to stiff peak. Aside.
Beat cream cheese and icing sugar to become creamy. Gradually add the gelatine mixture in and continue beating until well mixed.
Gently fold in the beaten whipping cream using wooden spatula until mixture is well combined.
...before make over after hours in the freezer
Assemble the cake:
Place 1st layer of cake on the base of springform tray (I used slightly bigger then the cake size), sprinkle coffee syrup on the cake and spread 1/3 of cream mixture.
Place 2nd layer of the cake on the 1st cream layer, sprinkle syrup on the cake and spread another 1/3 of cream mixture. Continue with the 3rd layer of the cake and spread cream mixture on top.
Keep frozen for 8 hours.
Loosen the springform and decorate as desired.
Covered the whole cake with fresh cream frosting but I used the left over cream mixture. Please do not waste anything... ;)
Less is more... I prefer simple decoration...