Ingredients
- baking tray 60×40 cm
- 3 chocolate cake layers
- 4000 g orange 50% filling Lauretta
- 1300 g water
- 125 g gelatin
- 400 g chocolate mirror glaze Ascanio
- 200 g traditional plum filling Lauretta
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Preparation
- Dissolve 110 g gelatin in 1 l boiling water. Combine the hot gelatin with 4000 g orange 50% filling Lauretta and mix thoroughly. Divide the orange jelly into 2 equal portions.
- Spread half of the orange jelly over the first chocolate cake layer. Cover with the second layer and spread the remaining jelly on top. Cover with the third chocolate cake layer. Set aside until firm.
- Spread traditional plum filling evenly over the top of the cake.
- Dissolve 15 g gelatin in 300 g boiling water and mix thoroughly. Combine 400 g chocolate mirror glaze Ascanio with the gelatin mixture and immediately pour over the plum filling. Spread evenly.
