Identify the sponge cake and cut it into two equal layers.

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

Fill with a spiral of Dark Ganache Chantilly and another spiral of Top Cream “Crema” Chantilly.

Add chocolate chips over the entire surface and place the top cake layer.

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

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

Melt the white ganache in the microwave and color it with brown gel coloring as shown.

Apply a ganache coating over the top and sides (200 g).

Place a white chocolate band around the lower side of the cake, about 7 cm high (previously prepared).

On top of the white chocolate band, place another 3.5 cm high dark chocolate band.

Using compound chocolate, make a 12 cm diameter ring, a mustache, and a hat.

Fill the ring with a mixture of White Ganache and Top Cream “Crema” colored brown.

Once ready, place the mustache and hat as shown in the image.

Place on a plate and take to the display case.