Melt white chocolate in a double boiler or microwave, stirring until smooth.
Heat 100 ml of fresh cream without boiling it, then dissolve the squeezed gelatin in the hot cream.
Combine the hot cream with the white chocolate and add the vanilla extract. Let it cool.
Whisk the remaining 400 ml of fresh cream until smooth and gently add the chocolate and gelatin mixture.
Add food coloring, if desired, to create the bobble effect.
Assemble the cake
Cut the cake base in half, creating two discs.
Fill with a layer of cream puffs and assemble the cake again.
Cover the entire cake with the rest of the cream, leveling it well with a spatula.
Decorate and refresh
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