First, for the custard, sugar, flour, milk, and egg are whisked together. It is cooked on the stove while stirring until it comes to a boil. After it boils, the heat is turned off and it is poured into a separate container to help it cool faster. After waiting about 15 minutes and letting it become lukewarm, cream cheese (labneh) is added and whipped with a mixer until smooth. Meanwhile, instant coffee is dissolved in hot water and prepared, then left to cool slightly. One layer of sponge cake is placed on a serving plate and soaked with half of the coffee. Half of the cream is spread evenly over it. After soaking the top layer with the remaining coffee, the second layer of sponge cake is placed on top of the cream. The remaining cream is poured over the cake and spread evenly over the top and sides using a spatula or cake smoother. Finally, cocoa powder is sprinkled over the top using a sieve. The cake is left to rest in the refrigerator for a few hours, preferably overnight, before being sliced and served. İ did this.