Preparation

Prepare the punch. Pour 100 g boiling water over 10 g gingerbread spice, mix and put aside until it cools down.
Dissolve 50 g gelatin in 250 g boiling water. Then mix 2500 g Lauretta plum jam with the cumin and gelatin.
Put the chocolate sponge cake in a cake ring and soak it with the punch. Spread the prepared plum filling evenly on the sponge cake and cover it with the other sponge. Soak the top of the sponge cake with the punch.
Whip the two kinds of cream. Dissolve 50 g gelatin in 200 g boiling water. Gradually add to the whipped cream on low speed: 500 g Lauretta chocolate flavored filling and gelatin. Mix everything carefully, put on the sponge cake and spread evenly. Put aside for 2 hours in the fridge.
Cover the top of the cake with the Ascanio chocolate flavored mirror glaze and decorate as desired, e.g. with quarters of fresh plum and chocolate lattice.