Cake

• 500gm BWY Vanilla Sponge Mix
• 500gm eggs (without shell)
• 120ml water
• 120ml corn oil
• Vanilla/Cheese flavour

Creamy Cheese

• 500gm non-dairy icing cream
• 100gm UHT whipping cream
• 300gm Sungold Cream Cheese/Mascarpone Cheese
• 3 tbsp lemon juice

White Chocolate Fudge Topping

• 200gm UHT whipping cream
• 300gm Cottura Indulgence White Button

1. For Cake, combine the sponge mix and eggs, whisk until fluffy, then add water. Whisk again until it becomes light and fluffy.

2. Finally, add the corn oil, fold gently, and mix well using a hand whisk. Add vanilla or cheese flavor and mix until fully combined.

3. Divide the batter into 4 portions. Pour into a 12-inch x 12-inch pan. Bake at 180°C for 12 minutes or until cooked. Let it cool before spreading with coffee cream.

4. For Cream, whip non-dairy cream until it becomes fluffy and thick. Combine Cream Cheese / Mascarpone Cheese with UHT Whipping Cream and mix well.

5. Add the mixture to the RICH’S Bettercreme, then add lemon juice and stir until fully combined. It’s ready to be spread on each layer of cake.

6. For topping, heat the UHT whipping cream using the “double boiler” method, then add white chocolate. Stir until well combined and let it cool slightly before pouring over the surface of the cake.

7. For layering the cake, spread a layer of cheesy cream on each cake layer.

8. Pour white chocolate topping over the top layer.

9. Let it cool slightly before cutting and decorating with piped cheesy cream and grated Cottura White Chocolate. Ready to serve.