Homemade cake filled with two-flavours pastry cream.

- Homemade Cake (HOTELSA) - Chocolate pastry cream (HOTELSA) - Vanilla pastry cream (HOTELSA) - Instant cream (HOTELSA) - Sprinkles (HOTELSA)

- Dissolve the package contents in ½ L of water and beat it from 5 to 7 minutes until it becomes homogeneous. - Put it in a baking pan until it reaches half the maxim capacity, as it will double its volume. - Bake at 180ºC (preheated oven), 30-45 minutes depending on the pan size Instant Cream - Dissolve the bag contents in 3L of very cold milk. - Beat it during 2 minutes at a medium speed and then do it faster 8 more minutes. - Let it rest in the fridge during 45 minutes. Chocolate and Vanilla Pastry Cream - Dissolve the envelope content with 2’5L of water (or milk, or half water half milk) at room temperature. - Beat it at a low-medium speed during 4-5 minutes. Let it rest a few minutes before using it. To assemble the cake - Once all the ingredients are ready, cut the cake in three equal discs. - Cover the lower disc with the chocolate cream, and put the intermediate on it. Cover this one with the vanilla cream and then place de superior disc. - Once the cake is assembled cover it with Instant cream and decorate it with sprinkles.