Easter cake

Cut the Easter bread into slices. If the jam is made of whole fruits - cut them. Mix the CREMIO pastry crème and sour cream in a large bowl at slow speed of the mixer until smooth. In a suitable cake dish, alternate Easter cake slices, cream and syrup from the jam. Repeat until the products run out, finishing with cream, syrup and fruit decoration of the jam. The finished cake is left in the refrigerator for 12 hours.