First, make the decorative top. Soak the agar powder in the water for 15 minutes to let it bloom. Bring to a boil, skim off any foam, then add the sugar and stir until dissolved. Add the sweetened condensed milk and stir for another 5 minutes. Pour into a mold and let set for about 1 hour before decorating.

For the cake base: Add the agar powder to a pot with 13 1/2 cups water (3.2 liters), stir to dissolve, and let soak for 30 minutes. Bring to a boil, skim off any foam, then add the sugar and stir until dissolved. Lower the heat. Add the cheese and whole milk to the pot, stirring to melt the cheese. In a separate bowl, whisk the egg yolks with the sweetened condensed milk and heavy cream, then add the vanilla extract.

Gradually add the egg mixture to the cheese mixture in the pot, stirring constantly over low heat to prevent the eggs from curdling. Once it comes to a boil, immediately remove from heat and strain through a fine mesh sieve for a smooth texture.

Prepare the coffee layer: Mix 2 cups (500 ml) of the agar mixture with 3 tablespoons instant coffee, stir until dissolved, and pour the first layer. Once the coffee layer is set, make the cheese layer by mixing 3/4 cup (200 ml) of the cheese mixture with 1 1/4 cups (300 ml) agar mixture, stir to combine, and pour on top. Continue alternating layers, each using 2 cups (500 ml), until all mixtures are used.

Once the cake is fully set, remove from the mold and prepare to decorate. Before drawing, gently pat the surface dry with a paper towel. Use food coloring to create your desired designs or artwork, leaving space for writing if you wish.

Your cheese coffee jelly cake is now complete. Add extra decorative flowers for a more dynamic look.