Line the base of the springform tin with the included sheet of baking paper. Place the ring on top and close the tin securely so the paper is held firmly in place.

Melt 60 g of butter in a small saucepan over a low heat. Remove from the heat and immediately stir in the crumb base mix until fully combined. Spread the mixture evenly over the base of the tin and press it down firmly with the back of a spoon to create a compact base.

In a bowl, beat the MonChou (200 g at room temperature) on the highest speed for about 1 minute until smooth and creamy. Add the water (100 ml at room temperature) and the cake mix, then beat on a medium speed until evenly mixed. Pour in the unwhipped whipping cream and beat on medium speed for about 1.5 minutes until light and airy.

Spoon the filling over the base and smooth the top. Chill the cake in the fridge for at least 2 hours to set. Decorate the MonChou cake just before serving with fruit topping or fresh fruit of your choice.