Ingredients
- 2 layers of chocolate sponge cake
- Lauretta orange 50% filling
- Lauretta blackcurrant 50% filling
- Ascanio neutral mirror glaze
- wafer
White chocolate & vanilla mousse:
- 200 g white chocolate
- 80 g mascarpone
- 180 g whipping cream 30% (1)
- 15 g gelatin / 75 g water
- 500 g whipping cream 30% (2)
- 35 g Lauretta vanilla flavored filling
Our products
Preparation
- Prepare the mousse. Bring the whipping cream (1) and the Lauretta vanilla flavored filling to the boil, then pour over the white chocolate and mascarpone. Blend. Add the soaked gelatine, then fold in the lightly whipped cream (2).
- Spread the Lauretta blackcurrant 50% filling over the first sponge layer. Place the second sponge layer on top and spread with the orange 50% filling. Cover the top and sides of the cake with the white chocolate mousse.
- Freeze the cake until firm.
- Pour the Ascanio mirror glaze over the frozen cake. Place the wafer decoration on top and brush it with the glaze.
- Decorate as desired.
