Preheat the oven to 170°C / 340°F and line a baking tray.

Whip the 4 large eggs with 180 g granulated sugar until the mixture triples in volume.

Dissolve instant coffee in 20 ml whole milk and fold it into the egg mixture.

Sift in wheat flour, salt, and baking powder, then fold just until smooth.

Spread the batter evenly on the lined baking tray and bake for 15 min.

Cool the sponge completely on a wire rack, then cut one 20 cm circle and one circle 2 cm smaller.

Place the 20 cm sponge circle inside the cake ring set on a baking tray.

Brush the sponge with 150 ml strong brewed coffee until thoroughly soaked.

Whip heavy whipping cream to soft-medium peaks and reserve it in the refrigerator.

Soak gelatin sheets in cold water until softened, then squeeze out excess water.

Beat mascarpone cheese, 200 g granulated sugar, and vanilla extract until very smooth.

Heat the remaining 50 ml whole milk and dissolve the softened gelatin sheets in it.

Mix the gelatin milk into the mascarpone mixture, then gently fold in the whipped cream.

Spread half of the cream over the soaked sponge and level the surface.

Place the smaller sponge circle on top and brush it with the remaining 150 ml strong brewed coffee.

Cover with the remaining cream and smooth the top.

Refrigerate the cake overnight, for at least 8 hours.

Remove the cake from the ring and dust generously with unsweetened cocoa powder before serving.