Put the cream right into a medium mixing bowl and whip till the cream holds it’s formed properly
Place 1 layer of cake on a plate/ stand and unfold with 2-3 tablespoon jam
High with ⅔ of the cream – both pipe it on or clean it out with a knife – then high with the second layer of cake
Unfold a skinny layer of cream throughout the highest and scatter chocolate flakes over, leaving a 2cm border across the cake edge
Pipe the remainder of the cream across the fringe of the cake (I used a Wilton 8b nozzle)
Finest served instantly however this cake might be coated and saved within the fridge for as much as 2 days (let sit at room temperature for 1 hour previous to serving)
