-
1
To make the cake:.
-
2
Beat egg whites until foamy.
-
3
Gradually add sugar, one tablespoon at a time.
-
4
Beat until sugar dissolves and egg whites are glossy.
-
5
Add the egg yolks and beat well.
-
6
Sift the flour with the baking powder once and fold into the egg whites.
-
7
Spray a jelly roll pan with cooking spray and layer it with parchment paper.
-
8
Spray the parchment paper.
-
9
Bake at 350F for about 15 minutes, but watch carefully because this cake turns brown fast.
-
10
When golden brown, remove from pan and let cool.
-
11
Place the cooled cake in a glass dish.
-
12
Dissolve coffee and the extract in hot water.
-
13
Prick the cake with a toothpick and sprinkle coffee mixture all over cake.
-
14
To make the cream:.
-
15
Beat the cream cheese with milk until well blended, or pulse it in a food processor.
-
16
Add the vanilla pudding and mix until blended, 30 seconds or so.
-
17
Add the lemon juice and whirl it until thick.
-
18
For a more fluffy cream you can fold in whipped topping, depending on how much volume you want.
-
19
Put the cream cheese mixture on top of the cake and sift cocoa powder over it in an even layer.
-
20
For a more elegant look, use a vegetable peeler to shave curls off of a bar of baking chocolate and sprinkle on top.
-
21
Place in fridge until set which should take about 2 hours.
-
22
*rum extract could be substituted.
-
23
**if you can find fat-free farmers cheese, it works better, omit the lemon juice then because farmers cheese is a bit sour on its own.
