Carefully remove the baking paper from the edge and loosen the bottom of the mold with a knife or similar.
Divide the cake layer in half as shown.
Whip the whipped cream, add the vanilla cream and mix gently.
Place the filling on one half and the other on top as shown.
Let the cake “rest” in the fridge for a while before serving.
I buy ready-made vanilla cream because it’s quicker to prepare. It’s best to store it in the fridge – then the filling will firm up when you stack the cake.
It’s best to store it in the fridge – then the filling will firm up when you stack the cake.
It attracts with the time you are in – as it will be quicker when you no longer need the folder.
It’s better to leave it in the fridge – then the filling will firm up when you stack the cake.
If you want, you can also make the vanilla cream yourself.
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