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Prepare the Tsunami cake:
Mix the extra soft margarine with the sugar until it changes color and becomes softer.
Sift the flour with the baking powder and add the orange zest.
Mix the eggs well with the milk. We recommend that the milk is warm or at room temperature.
Then gradually add eggs, flour, milk and vanilla essence.
Beat for another 2 minutes until the dough is well incorporated.
Serve in three 15cm tins, forming layers. Then bake at 160°C for 25-30 minutes.
Let the cake cool and rest.
Then place the individual layers on top of each other, assemble the cake and fill it with red berries. This pancake is naked.
Cover the cake with the acetate. Make sure it is well sealed and put it in the fridge.
Procedure for the Tsunami Ganache:
Heat the milk cream and add it to the chocolate. Stir until it is liquid and add the extra soft margarine to give it shine and more flavor.
Keep until cool.
Remove the cake from the fridge and add the cold ganache, cookie pieces and cake balls.
Decorate with colored shades or glitter as desired.
Place the ribbon around the cake and you’re done.
Remove the tape and acetate upwards and experience the cake tsunami.
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