Preparation

Put the light sponge cake base into a 60/40 cm baking tray. Then pour about 100 g boiling water into 1,300 g 60% raspberry Lauretta filling and 30 g gelatin. Pour this jelly onto the light sponge cake base and cover it with the dark one.
Pour about 100 g boiling water into another 30 g gelatin. Whip the cream, add 300 g raspberry filling and pour the gelatin onto the whole. Pour the finished mass over the dark sponge cake base. After the raspberry mass has set, mix 600 g Ascanio neutral gel with 200 g 60% raspberry Lauretta filling and spread it on top of the cake.
Decorate it as you wish. Put the light sponge cake base into a 60/40 cm baking tray. Then pour about 100 g boiling water into 1,300 g 60% raspberry flavored Lauretta filling and 30 g gelatin. Pour this jelly onto the light sponge cake base and cover it with the dark one.

Pour about 100 g boiling water into another 30 g gelatin. Whip the cream, add 300 g raspberry filling and pour the gelatin onto the whole. Pour the finished mass over the dark sponge cake base. After the raspberry mass has set, mix 600 g Ascanio neutral gel with 200 g 60% raspberry flavored Lauretta filling and spread it on top of the cake.

Decorate it as you wish.