Prepare a 28 cm square baking pan, grease the bottom with butter, and line with baking paper.
Preheat oven to 185°C.
For the sponge batter, beat Prochiz Spready, cold UHT milk, and cooking oil until smooth and creamy. Set aside.
In another bowl, beat eggs, SP, and sugar until the mixture is fluffy and pale.
Add the dry ingredients (flour, cornstarch, baking powder, salt) into the egg mixture, mix until well combined.
Add the cheese mixture from step 3 into the batter and fold until evenly combined.
Pour the batter into the prepared pan.
Bake for about 30 minutes.
For the cream filling, mix all ingredients and whip until smooth.
Once the sponge is baked and cooled, cut it using round cutters with diameters of 10 cm, 8 cm, 6 cm, 4 cm, and 2 cm.
Stack the sponge layers from the largest to the smallest to form a Christmas tree shape. Spread cheese cream between each layer. Chill in the refrigerator for 30 minutes.
Once chilled, cover the cake with cheese cream and decorate as desired.
