Preparation

Place the cocoa sponge cake base in a 60/40 cm baking tray. Pour about 80 g boiling water into 30 g gelatin, stir and set aside. Whip 1,000 g cream with 60 g sugar, then add 500 g advocaat flavored Lauretta filling. Pour the cooled gelatin over it. Spread the mass on the sponge cake base and cover it with the other cake base.

Whip the remaining 1,000 g cream with 60 g sugar. Pour about 80 g boiling water into 30 g gelatin. Add 500 g 50% strawberry Lauretta filling and gelatin to the whipped cream. Pour the mass onto the sponge cake base and use a cake scraper to create a wave. Wait until it’s set, then spread the cake with Ascanio neutral gel and decorate the whole as you wish.