1 x chocolate cake layer (24 cm diameter, 3 cm high)
50 g sugar
500 g 30% cream
500 g Lauretta sour cherry filling 50%
Whisk the cream with the sugar and blend with Lauretta sour cherry filling 50%.
250 g Lauretta sour cherry filling 50%
400 g 30% cream
400 g Lauretta Lemon Twist filling
Whip the cream and mix it with the Lemon Twist filling.
Our procucts used in this recipe:
Cut the chocolate cake lengthwise into two parts: 1/3 for the bottom and 2/3 for the middle of the cake. Pipe around the cake with cherry frosting and Lauretta 50% cherry filling alternately. Cover with the thicker part of the chocolate cake and spread over the rest of the cherry frosting (~2 mm layer). Fill the rest of the cake with cream and Lauretta Lemon Twist to the height of the ring. Decorate as desired.
To make the cake firmer you can add gelatine: 15 g gelatine and 80 ml water for the whole cake.