Mix all the cake ingredients together with the flat beater for 1 minute at medium speed and then for 4 minutes at high speed until a homogeneous dough is formed.

Serve the dough into two 20 cm forms, filling them up to the middle.

Bake at 165°C, for ± 40 minutes.
For the cream: Place the sugar with the Margarine Prince Lux into a bowl, mix with the flat beater and add the Philadelphia cheese with the vanilla, until a homogeneous dough is formed.

When the cakes cool down, cut the outer part (dark part)  and stack the two layers on each other, spreading a cream layer in between.

Cover with the cold cream and place in the fridge until it sets.