Ingredients
1 tablespoon instant coffee granules
2 tablespoons coffee-flavoured liqueur
½ cup icing sugar
250g block cream cheese, chopped, at room temperature
1 ½ cups thickened cream
2 teaspoons vanilla extract
450g packet Madeira cake
Flake chocolate bar and cocoa powder, to decorate
Method
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Dissolve coffee in 1 tablespoon boiling water in small bowl. Add liqueur and 1 tablespoon of the sugar. Stir to combine.
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Beat cream cheese in the small bowl of an electric mixer until smooth. Add cream, vanilla and remaining sugar. Beat until thick. (Do not over beat.)
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Cut cake into eight even slices. Brush both sides with coffee mixture.
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Spoon a heaped tablespoon of cream mixture over one side of a cake slice. Stand slice upright on its base, on a rectangular serving plate. Repeat sandwiching slices together with cream mixture, to form a log-shape.
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Spoon remaining cream mixture over top and sides to cover completely. Cover loosely with plastic wrap. Refrigerate overnight.
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To serve, crumble Flake over top of log. Dust with sifted cocoa. Cut into diagonal slices.
