-
Prepare angel food cake: Preheat oven to 350'F/177'C. Line the bottom of an 8-inch square pan. Set aside. Sift flour, salt and ¼ cup of sugar 4 times. Set aside. Beat egg whites with cream of tartar until soft peaks form. Add vanilla extract and remaining sugar gradually and continue beating until stiff. Fold in flour mixture gently; blend well. Pour into the prepared pan and smoothen the top. Bake in the oven for 20 minutes, or until done. Loosen the sides by using a spatula or dinner knife and invert cake on a wire rack to cool for about an hour.
-
Prepare coffee syrup: Dissolve coffee powder and sugar in hot water. Add coffee liqueur and stir well.
-
Preparecream topping: Beat cream cheese, sugar and confectioners’ sugar until the sugars are dissolved. Beat in milk and yogurt. Split the vanilla bean pod lengthwise and scrape the seeds; beat in the mixture. Set aside. Whip the cream until double in size. Fold whipped cream into the cream cheese mixture. Transfer to a piping bag with around piping tip.
-
To assemble: Transfer cake to a plate. Brush with coffee syrup until well-soaked. Pipe cream on top of the cake. Dust with cocoa powder on top.