Preparation

Pour 500g of boiling water over 40 g of gelatin and stir until dissolved. Measure 1000 g each of Lauretta lemon twist and toffee flavored fillings, mix, add the finished gelatin, stir. Spread the mixture on the first sponge cake layer and cover with the second layer soaked in the punch.
Whip 2000 g of cream. Pour 150 g of boiling water over 40 g of gelatin, add to the cream and stir. Divide the cream in two equal parts. Add 400 g of Lauretta toffee flavored filling to the first, stir, spread on the sponge cake base and cover with the third layer of sponge cake. Soak the sponge cake with the punch. Add 400 g of Laretta lemon twist flavored filling to the second portion of cream, stir and spread on the sponge, set aside to set.
After about 2 hours, mix 300 g of Ascanio mirror glaze with 200 g of Lauretta lemon twist filling. Spread the mixture over the cake. Fill a pastry bag with the rest of the Lauretta toffee flavored filling and pipe it onto the cake in strips. Decorate as desired.