Skill Scale: Moderate

Serving: 12-15

Cook Time: 2h 00 min



Cake:

Preheat oven 350⁰ F

Thoroughly grease 2 9x13” cookie sheets

Melt 2 sticks of unsalted butter in a pan

In a big bowl, mix the sugar and milk together

Whisk both of the ingredients

Add the melted butter to the bowl and whisk

Set bowl aside

In another bowl, add flour, baking powder and baking soda and sieve the ingredients 2-3 times to incorporate air

Add the sieved flour, baking powder and baking soda to the bowl containing the sugar, milk and melted butter

Mix all of the ingredients together

Add a can of sprite to the bowl and thoroughly mix the ingredients and make sure you have a batter like consistency

Evenly pour the batter into the 2 greased cookie sheets and place in your oven on the upper-middle shelf

Increase the temperature to 400⁰F and bake for 10-12 minutes

When the cake looks golden, turn the oven off and leave the cake inside to cool for 15 minutes. **if the cake browns too much, then leave the cookie sheets inside but open the oven doors

After the cake has cooled for 15 minutes inside the oven, take it out and cool it on your counter top for 30 minutes-1 hour (depending on the weather) [See picture below]

Custard: (while the cake is being baked, you can make the custard)

Boil 1 quart of milk in a heavy-bottom saucepan

Keep the flame on low after boiling the milk

Mix 1 cup of milk and 1 cup of custard powder together and mix together until there are no lumps in the mixture

Add the custard mixture to the boiled milk and thoroughly stir together

Turn off the flame once it thickens and you see the custard forming

Add sugar to the custard and continue stirring for about 2 minutes. **If you add the sugar before you turn off the flame, there’s a high chance of the custard burning but if you add the sugar after you have turned off the flame, it easily dissolves due to the temperature of the custard

Set aside and cool completely for 30 minutes-1 hour [See picture below]

In a bowl, whisk the softened cream cheese and add to the custard

Mix properly

Add cool whipped top to the custard & cream cheese mixture using the cut-and-fold method

Coffee Syrup: (while the cake and custard are cooling, you can make the coffee syrup)

In a small pan, mix water, instant coffee powder and sugar together and boil

After boiling, set aside to cool

Assembling the dessert:

In a deep 9x13” tray, place the cake from the 1st cookie sheet. **If your cake is too big, cut the edges of both of the cakes to fit the tray accordingly

Evenly coat it with about ½ of the coffee syrup to keep it moist

Layer about ½ of the custard on top and spread evenly

Tap the tray to set the layers

Place the 2nd cookie sheet’s cake on top of the custard

Evenly coat it with the remaining coffee syrup

Layer the remaining custard on top and spread evenly

Tap the tray to set the layers evenly

Optional: