Mix all ingredients in a mixing bowl with a whisk: 2 minutes at slow speed and 4 minutes at high speed
Transfer in mold
Bake 25-30 minutes at 180°C
Cream filling
Whip 1kg Diana with 2 liters water and desired amount of topping to increase the flavour: 2 minutes at low speed and 3 minutes at high speed or until reaching desired texture
Decoration
Decorate with whipped Diana
Chill the cake 10 minutes in the freezer
Cover the cake with sugar paste
Sugar Syrup
Boil sugar and water with vanilla, let it cool down
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