Identify the two sponge cake layers.

Soak the first cake layer with UHT 3 Milks syrup.

Spread a light layer of Top Cream “Nata” Chantilly.

Place the Neapolitan flan (previously prepared and refrigerated).

Add the second cake layer and soak it with UHT 3 Milks syrup.

Cover the cake completely with Vanilla Top Cream.

Bring the required amount of White Chantilly ganache to room temperature and tint 20 g of it with pink gel food coloring.

Coat the sides of the cake with White Chantilly ganache and create the marbled effect using the pink-tinted ganache.

Using a large comb piping tip, pipe the decoration pattern with pink cream.

Using a flower/rose tip, pipe the “pensamiento” (flower) in white and add yellow stamens.

Place the cake on a plate for display in the showcase.