Preparation

Mix 1500 g of Lauretta strawberry 50% filling with mirror Ascanio glaze. Add 500 g of water to 40 g gelatin and stir thoroughly until dissolved, then add to the filling. Spread the mixture on a white sponge cake base. Cover it with cocoa base and soak in punch.
Dissolve 40 g gelatin in 150 g boiling water. Add it to the whipped cream mix previously with Greek type yogurt. Divide the mixture into 2 parts. Add 500 g of Lauretta cream flavored filling to the first part and spread it on a dark sponge cake, cover it with a white sponge cake and soak it. Add 500 g of Lauretta strawberry 50% filling to the second part of the mixture, spread it on the sponge cake, let it set for about 2 hours.
Combine 300 g of mirror Ascanio glaze with 400 g of Lauretta strawberry 50% filling, spread on top of the cake. Put 200 g of Lauretta cream-flavored filling into a confectionery sleeve and spritz a lattice pattern all over.
Decorate as desired, for example, with chocolate openwork and fresh strawberries.