Preparation

Layers
Combine the butter and Lauretta filling vanilla flavoured at a low speed using a flat stirrer. Add the sieved flour and baking powder. Cool the dough, then roll it out and cut out 8 layers with a diameter of 16 cm. Bake for about 15 minutes at 180°C.

Chocolate mousse
Combine the cream, chocolate, Lauretta filling vanilla flavoured, glucose syrup and butter into a uniform mass in a microwave. Soak gelatin and add it to the mass. Pour the mousse onto the layers in moulds of 16 cm in diameter. Cool down, cut out and put into 18 cm moulds.

Italian cream mousse
Whip the cream, combine it with the Lauretta filling vanilla flavoured and add the gelatin solution. Pour the mixture into the prepared 18 cm moulds. Cover with a layer spread with raspberry filling. Decorate on top with raspberries and let it cool down.

Yoghurt mousse
Whip the cream with sugar about ¾ of the way. Combine with yoghurt and gelatine solution. Pour into 18 cm moulds and cool down.

Finishing
Combine Ascanio mirror glaze with Lauretta filling vanilla flavoured and make it more flexible. Spread the resulting glaze on all sides of the cake. Let the cake cool down. Decorate as you wish.