Whisk the Pan di Spagna 100 sponge mix, water, eggs and butter flavouring in a mixer. Fill greased moulds and bake at 200°C for around 20 minutes. Fill as desired with apricot jam.

Melt the Bahia white chocolate discs and soften the Rio Blanc spreadable cream separately. Combine the two ingredients and mix, adding the orange essence at the end. Place the cake on the special rack and glaze.