Giant cream cake

Ingredients for 1 servings:

• 2 cake bases, dark, ready-made
• 6 packs of cream, 200 g each, pasteurized (not fresh)
• 200 g chocolate (block chocolate)
• 1 jar jam (cherry)
• chocolate sprinkles
• 1 ½ jars of morello cherries

Instructions

Working time approx. 35 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 35 minutes

filled with cream/chocolate cream and morello cherries

Place the cream and chocolate in a saucepan and bring to a boil. Chill overnight. The next day, place both cake layers next to each other and spread the jam on top. Leave to set aside for 1 hour. Meanwhile, drain the cherries and spread them evenly. Then spread the cherries evenly on top of the jam. Set aside a few morello cherries for garnishing. Take the cream/chocolate mixture out of the refrigerator and whip it until stiff. Set some aside and spread the rest evenly over the cherries. Now simply place the two layers on top of each other. Spread the remaining chocolate cream all around – including the edges – and smooth it down. Arrange the reserved morello cherries on top as a garnish and scatter the chocolate sprinkles on top. Refrigerate for about 3 hours before serving. This is by far the best cream cake I have ever eaten. It is important, however, that you use pasteurized long-life cream.