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Whisk the eggs and caster sugar for 6-8 minutes or until it thickens, then mix in the vanilla essence.
Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together.
Pour the mixture into a 22cm greased and floured round tin. Bake in a 190°C preheated oven for 20 minutes or until when inserting a skewer in the center it comes out clean. Then move out onto a wire rack to cool.
In a bowl, combine fresh liquid cream, NESTLÉ Sweetened Condensed Milk and mascarpone cheese. Mix until the mixture is smooth and almost firm then pour over the dissolved gelatin and stir constantly until well combined.
Cut and throw away 1 cm from the edges of the cake and then slice it into 2 layers. Place one layer of cake over the bottom of 22cm cake tin and spoon ½ quantity of the melted NESCAFÉ Gold Coffee. Pour over evenly ½ of the cream mixture. Repeat the layering process ending with cream mixture.
Chill for 3 hours or until the cake is firm, after that dust with cocoa powder and remove from tin. Slice and serve.
Per Portion of 300g
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