Ingredients:

• 4 eggs
• 100g castor sugar
• 1 tsp coffee essence
• 1 tsp cake emulsifiers
• 50g margarine, melted and cool
• 90g soft flour
• 10g corn flour
• 1/4 tsp bicarbonate soda (sieve together flour, corn flour & bicarbonate soda)

Icing:

• 400g cream cheese
• 150g DAIRY CHAMP SWEETENED CONDENSED FILLED MILK
• 200g fresh cream, whipped till fluffy

Decoration:

• 100g almonds

• 100g walnuts

• 100g hazelnuts

  (toasted & crushed coarsely)

   

Methods:

1. Combine eggs, sieve ingredients together with cake emulsifier and whisk till stiff and fluffy.
2. Pour into a lined 22cm cake tin and bake in pre-heated oven at 180C for 40 minutes until springy to touch. Invert to cool.
3. When the cake is completely cooled, slice the cake into 3 layers. Spread icing and sprinkle nuts on top.
4. Repeat for the layers.
5. Decorate cake as desired.
6. Chill cake before serving.

For the Icing:

1. Cream together cream cheese and DAIRY CHAMP SWEETENED CONDENSED FILLED MILK.
2. Fold in the whipped fresh cream and mix well.