60x40 cm baking tray
2,000 g 30% whipping cream
120 g granulated sugar
500 g 50% strawberry Lauretta filling
500 g advocaat flavored Lauretta filling
600 g Ascanio neutral gel
60 g gelatin
about 160 g boiling water
2 cocoa sponge cake bases
Our procucts used in this recipe:
Place the cocoa sponge cake base in a 60/40 cm baking tray. Pour about 80 g boiling water into 30 g gelatin, stir and set aside. Whip 1,000 g cream with 60 g sugar, then add 500 g advocaat flavored Lauretta filling. Pour the cooled gelatin over it. Spread the mass on the sponge cake base and cover it with the other cake base.
Whip the remaining 1,000 g cream with 60 g sugar. Pour about 80 g boiling water into 30 g gelatin. Add 500 g 50% strawberry Lauretta filling and gelatin to the whipped cream. Pour the mass onto the sponge cake base and use a cake scraper to create a wave. Wait until it’s set, then spread the cake with Ascanio neutral gel and decorate the whole as you wish.