Now divide the Rocher cream mix into three portions and distribute each over the three cake bases. Spread the top layer with it. Then put the layers together.
Now whip the last cup of cream until stiff and spread it on the edge, leaving some for decoration.
Next, halve the 6 Rocher that you set aside and spread them on top of the edge of the cake (this makes 12 pieces of cake). Decorate with the remaining cream as required.
Refrigerate until ready to eat. Enjoy your meal
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