Preheat oven to 180°C. Line 24cm x 24cm square baking pan with grease proof paper.
Place Dr. Oetker Nona Sponge Cake, eggs and water in the mixing bowl. Mix at high speed for 6 minutes. Add in butter and mix at low speed for 1 minute or until batter is light and fluffy. Bake at 180°C for 45 minutes, set aside to cool.
Mix whipping cream in a bowl at high speed until stiff peak form. In a separate bowl, mix cream cheese until smooth and add in vanilla ice cream. Using a spatula, fold in cream cheese mixture into whipped cream.
a) Cut the cake to the size of *Dr. Oetker Nona Sponge Cake box, then slice the cake into half about 2cm thick (horizontally) using a long serrated knife.
b) Place a cake into *Dr. Oetker Nona Sponge Cake box, brush the cake with coffee syrup and allow it to soak in. Pipe cream cheese filling and sprinkle with almond flakes, then cover almond flakes with cream cheese filling. Place another cake over the cream cheese filling and repeat cream filling process.
c) Dust the cocoa powder on top and keep in refrigerator for 3 hours before serving.
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