For the layers, blend the eggs and water in a blender, add the sugar and vanilla sugar and blend for another 1-2 minutes.
Separately, mix together the flour, starch and baking powder. Add them to the egg mixture and blend at low speed. From the mixture, you're going to be baking 3 identical layers.
Bake them in a cake form 10″ (26 cm) in diameter, on a baking sheet, in a preheated 356°F (180 °C) oven. Toward the end of baking, check to see if they're ready with a toothpick. Cool them on a cooking grid.
To make the syrup, make a mixture of 2/3 cup (150 ml) boiled black coffee or espresso and 1 tsp cocoa. Stir the mixture with the sugar in a container on the stove and once it comes to a boil, add the liqueur. Allow the syrup to cool.
Beat the cream cheese with some of the powdered sugar until the mixture becomes homogenized and add the liqueur. Separately, beat the mascarpone with the remaining powdered sugar.
Beat the confectionery cream with the lemon juice until fluffy. Carefully combine the 3 creams in a large bowl and stir with a spoon until homogenized.
In a suitable container, place the first layer, smear it with the cooled syrup using a brush, smear cream on top, sprinkle with a little cocoa and repeat. Finally, brush the entire cake with cream and smooth it out.
Put the finished cake in the refrigerator for several hours. Then sprinkle the top with cocoa and store in the refrigerator until it's time to serve.