1. Mix margarine, Prochiz Spready, powdered sugar, and vanilla essence on high speed until fluffy and pale.
2. Add egg yolks one at a time, blend until well mixed.
3. Then add medium protein flour, milk powder, and dates, mixer on low speed until well blended. Set aside.
4. Beat the egg whites to soft peaks, while slowly adding the sugar.
5. Combine the beaten egg whites with the mixture, divide into 3 stages and then mix again with a spatula.
6. Prepare a 18cm size tin that has been greased and lined with parchment paper.\
7. Pour into 2 parts then bake at 180⁰C for about 55 minutes.

Dates Jam:

1. Cook the blended pineapple and dates and honey over medium heat. Cook until the texture is thickened like jam.

Cheese Cream:

1. Mixer whipped cream powder, cold liquid milk and Prochiz Spready on medium speed. Mix until fluffy and smooth.

Last step:

1. Divide 1 cake tin into two parts. The result is 4 date cakes.
2. Then fill with date jam and cream cheese.
3. Then stack with date sponge.
4. Repeat until the date sponge runs out.
5. Cover the cake with cream cheese.
6. Garnish with long grated Prochiz Cheddar and dates.