Cut the sponge cake into two equal parts.

Soak the first cake layer with Tres Leches UHT Chantilly syrup.

Add a light layer of Chantilly cream Top Cream.

Place the cheesecake as the filling inside the cake.

Add a light layer of raspberry jelly and chopped walnuts on top of the cheesecake.

Place the second cake layer and soak with Tres Leches UHT Chantilly syrup.

Cover the cake with Chantilly cream Top Cream and add sprinkles around the sides.

Decorate with Chantilly cream Top Cream (red and pink) in a heart shape.