Soaker: 1. Make a strong cup of coffee and add sugar and butter rum syrup while the coffee is still hot. Set aside to cool. Biskvit: 1. Preheat oven to 375*F 2. In a standing mixer add eggs and start mixer on a low-medium speed. 3. Slowly add the sugar. 4. Once all the sugar is added, turn on mixer to high for 15 min and becomes fluffy. 5. In the meantime sift the flour through a sifter once into a bowl. 6. When the eggs and sugar are ready and fluffy, incorporate the flour into the mixer with a wooden spoon by sifting the flour a second time into the egg batter. 7. Line 2 8 inch spring-form pans with parchment paper on the bottom. 8. Divide the batter into the 2 spring form pans and bake for 10-12 minutes or until golden in color on the top. 9. Remove the biskvit from the pans and allow them to completely cool. Cream: 1. In a standing mixer beat cream cheese until soft. 2. Place into a small bowl and set aside. 3. No need to wash the mixing bowl, just add the heavy whipping cream. 4. On medium speed add the powdered sugar. 5. Mix on high speed until the 2 ingredients until the it becomes thick and creamy and immediately turn off mixer. 6. Add the cream cheese to heavy whipping cream mix and incorporate the cream cheese with a wooden spoon. Mix well. 7. Put into fridge until ready to use. Putting the cake together: 1. Once everything has cooled, take one layer of biskvit and set on flat round plate. 2. Soak the biskvit with the coffee evenly with a kitchen brush. 3. Add half cream on top of the 1 st layer. Spread it evenly with icing knife. 4. Add the 2nd cake layer of biskvit and soak it with the coffee as well. 5. Use the rest of the cream that is left in the bowl to top the 2nd layer. Spread evenly on the top, edges and sides of the cake. 6. And apply the finishing touches to this cake by sifting cocoa powder on top of the cake. 7. Allow the cake to stand in the fridge approximately 4 hours 8. Enjoy!