Chiz recipe
Kurma Cake
2 hours
1 Cake

Kurma Cake

1 Cake


  • 300 gr Margarine
  • 195 gr Prochiz Spready
  • 225 gr Refined Sugar
  • 1 tsp Vanilla Essence
  • 12 eggs Egg Yolk
  • 300 gr Medium Protein Flour
  • 38 gr Milk Powder
  • 11 egg whites
  • 150 gr Sugar
  • 150 gr Dates, seeds removed, chopped
Dates Jam:
  • 600 gr Pineapple, grated
  • 250 gr Dates, blender
  • 20 gr Honey
Cheese Cream:
  • 200 gr Whipped Cream Powder
  • 400 gr Cold Liquid Milk
  • 320 gr Prochiz Spready


  • Mix margarine, Prochiz Spready, powdered sugar, and vanilla essence on high speed until fluffy and pale.
  • Add egg yolks one at a time, blend until well mixed.
  • Then add medium protein flour, milk powder, and dates, mixer on low speed until well blended. Set aside.
  • Beat the egg whites to soft peaks, while slowly adding the sugar.
  • Combine the beaten egg whites with the mixture, divide into 3 stages and then mix again with a spatula.
  • Prepare a 18cm size tin that has been greased and lined with parchment paper.
  • Pour into 2 parts then bake at 180⁰C for about 55 minutes.
Dates Jam:
  • Cook the blended pineapple and dates and honey over medium heat. Cook until the texture is thickened like jam.
Cheese Cream:
  • Mixer whipped cream powder, cold liquid milk and Prochiz Spready on medium speed. Mix until fluffy and smooth.
Last step:
  • Divide 1 cake tin into two parts. The result is 4 date cakes.
  • Then fill with date jam and cream cheese.
  • Then stack with date sponge.
  • Repeat until the date sponge runs out.
  • Cover the cake with cream cheese.
  • Garnish with long grated Prochiz Cheddar and dates.
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