Ingredients
Baking tray 60x40
2 x chocolate oil sponge cake base
2 kg mascarpone
0.5 l spirit punch
1,000 g 30% whipping cream
800 g Lauretta vanilla flavored filling
1,500 g Lauretta 50% cherry filling
650 g water
100 g gelatin
300 g Ascanio chocolate flavored mirror glaze
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Preparation
- Soak the chocolate base with spirit punch. Pour 40 g of gelatin with 500 g of boiling water, stir until dissolved and add 1,500 g of Lauretta 50% cherry filling. Spread the mixture over the chocolate sponge cake.
- Whip 1,000 g of 30% cream, add 2 kg of mascarpone and 800 g of Lauretta vanilla flavored filling. Mix until smooth.
- Dissolve 60 g of gelatin in 150 g of boiling water and then add it to the mascarpone cream. Spread 3/4 of the cream on the previously prepared Lauretta 50% cherry filling. Cover with a chocolate base, soak it with punch and spread the rest of the vanilla cream on it.
- Put in the fridge for about 2 hours. Spread the Ascanio chocolate flavored mirror glaze over the top of the cake and decorate it with e.g. chocolate curls, lattice patterns or fresh fruit.
