Cut the sponge cake into two equal layers.

Soak the first cake layer with UHT 3 Milks syrup (Chantilly).

Fill with a spiral of Top Cream “Crema” Chantilly.

Add hazelnut spread in a spiral shape and sprinkle chopped hazelnuts.

Fully soak the second sponge layer with UHT 3 Milks syrup (Chantilly).

Cover the entire cake with Top Cream “Crema” Chantilly.

Melt the white and dark ganache in the microwave.

Pour white ganache over the top and marble with dark ganache.

Place a “belt” of cream around the lower side of the cake.

Airbrush with gold color.

Coat the requested berries with natural glaze and place them on top as shown in the image.

Place on a plate and take to the display case.