A feather-light coffee sponge with a creamy liqueur-flavored filling.
For the Biscuit:
3/4 cup (85g) all-purpose flour
2 Tbsp instant coffee powder
1/2 cup (115g) superfine sugar
coffee beans, to decorate
For the Filling:
3/4 cup (170g) cream cheese
1 Tbsp honey
1 Tbsp Cointreau liqueur or other orange liqueur
1/4 cup (35g) preserved ginger, coarsely chopped
For the Icing
1 3/4 cups (195g) confectioners' (powdered) sugar
2 tsp coffee extract
1 Tbsp water
1 tsp cocoa powder
TO MAKE THE BISCUIT
1. Preheat the oven to 180°C (350°F). Grease and line with baking paper an 20 cm (8-inch) round cake pan. In a bowl combine the flour and coffee powder. Set aside.
2. Using an electric mixer, beat the eggs and sugar until thick and mousse-like. Using a rubber spatula, gently fold in the flour mixture. Turn the mixture into the prepared pan. Bake for 30-35 minutes or until it springs back when lightly pressed. Cool on a wire rack.
TO MAKE THE FILLING
3. In a bowl, mix the soft cheese with the honey; beat until smooth. Stir in the Cointreau liqueur (orange liqueur) and chopped preserved ginger.
4. Split the cake in half horizontally and sandwich the two halves together with the Cointreau filling.
TO MAKE THE COFFEE ICING
5. In a bowl, mix the confectioners' (powdered) sugar and coffee extract with enough water to make a consistency that will coat the back of a wooden spoon. Pour three-quarters of the icing over the cake, spreading it evenly to the edges.
6. Stir the cocoa into the remaining icing until smooth. Spoon into a pastry bag fitted with a writing nozzle and pipe the mocha icing over the coffee icing. Decorate with coffee beans, if desired.
"All the world is birthday cake, so take a piece, but not too much."― George Harrison