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 350°F 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
