1.In a pan on medium low heat, melt the butter, add the vermicelli and stir until golden in color. Add 2 cups of water and leave on low heat for 8 minutes until the vermicelli is cooked. Remove from heat and mix in the condensed milk until well combined
2.Preheat oven to 200 degrees C. Brush a 22cm round deep baking dish with butter
3.Start layer the cake by adding 1/3 of the vermicelli quantity and even with the spoon to form 1 layer. Add the date spread and gently spread with the spoon to close the layer but do not reach the edge. Add the second 1/3 quantity of the vermicelli and gently even the layer. Add the Chocolate spread and gently spread with the spoon without reaching the edge. Add the final layer of the vermicelli and gently press on the top. Finish off the top by spreading the canned cream.
4.Place the baking dish in the oven for 15 to 20 minutes until the top is golden and bubbly. Remove from oven and serve warm.