Preheat oven to 180°C.

Place digestive biscuits in a large plastic bag, crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl. Add sambal, and stir until well combined. Press the crumb mixture into a 20cm baking tray lined with baking paper, spreading it 1.5 to 2 inches up the side, press flat. Keep in refrigerator for 30 minutes.

Place Dr. Oetker Nona Sponge Cake, eggs, and water in a mixing bowl. Mix at high speed for 4 minutes. Add in butter and mix at low speed for 1 minute or until batter is light and fluffy. Pour batter in a 20cm round cake pan lined with baking paper. Bake at 180°C for 30 minutes. Set aside to cool.

Beat the cream cheese with whipping cream at high speed until stiff peak forms. Fold in peanuts.

Place sponge cake on top of the crust base and spread cream cheese over the cake. Keep in refrigerator for another 30 minutes.

Bring water to boil. Gradually pour Dr. Oetker Nona Agar-agar Original and pandan emulco into boiling water while stirring. Continue stirring and leave to boil for 2-3 minutes then remove from heat. Set aside to cool but not harden. Gently pour agar-agar mixture over the cake.

Keep in refrigerator for 3 hours, garnish and serve.