Ingredients
- 3 layers of dark sponge cake
- 1 L whipping cream
- 250 g mascarpone
- 100 g sugar
- 5 g gelatin
- 100 g Lauretta cappuccino flavored filling
- 50 g Lauretta advocaat flavored filling
- 70 g Lauretta raspberry 60% filling
- Ascanio caramel mirror glaze
Our products
Preparation
- Whip the cream with the mascarpone and sugar, then add the gelatine. Divide the mixture into 2 portions.
- Add the Lauretta advocaat flavored filling to one portion and the cappuccino flavored filling to the other.
- Spread the Lauretta raspberry 60% filling over the bottom sponge layer, then cover with half of the cappuccino cream.
- Place the second sponge layer on top. Spread the remaining cappuccino cream over the second layer, cover with the final sponge layer, then spread the advocaat cream on top.
- Chill the cake until set. Pour over the Ascanio mirror glaze.
- Decorate as desired.
