In a large bowl, whip the CREMIO whipping crèmе and mix it with the chocolate spread. On a cake plate, layer the cake sheets, spreading the cream mixture between each one. Smooth the top and sides of the cake with a spatula.
Dust the top with a thick layer of cocoa powder and create a small border around the outer edge using sliced almonds. Sprinkle sliced almonds along the sides of the cake as well.
Refrigerate the finished cake for 12 hours. Serve decorated with whole almonds.
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