Ingredients:
300g flour, 195g sugar, and 210g extra soft margarine
180g egg
6 g of 210 g milk
2gr vanilla extract
Orange rind
To make the filling:

Red fruit candy 300g
Ganache Tsunami
300g creamed milk
100 grams of chocolate
30g margarine (extra soft)
For embellishment:
15 centimeters of acetate
Ribbon for decoration
Cookie pieces with chocolate chips
Terminals for pontoons
Prepare the tsunami cake as follows:

1. Cream the extra sweet margarine and sugar together until it changes color and becomes softer.
2. Sift the flour and baking powder together, then stir in the orange zest.
3. Combine the eggs and milk thoroughly. We recommend serving the milk hot or weathered.
4. Next, gradually add the eggs, flour, milk, and vanilla extract.
5. Continue to beat for another 2 minutes, or until the milkshake is well combined.
6. Served in three 15-cm molds to create layers. Then, at a temperature of 160°C, cook for 25 to 30 minutes.
   Allow the ponquet to cool and rest.
7. Finally, layer each layer, arm the ponquet, and fill with red fruits. This muffin is completely nude.
8. Wrap the ponquet in acetate. Ascertain that it is well sealed and leads to the refrigerator.
   The following is the recipe for tsunami ganache:
9. Warm the milk cream and stir in the chocolate. Stir until smooth, then add the additional mild margarine for added gloss and flavor.
10. Set aside until completely cool.
11. Remove the ponquet from the refrigerator and top with the cooled ganache, biscuit pieces, and ponquet bouronnes.
12. To taste, decorate with color shades or frostings.
13. Wrap the strip around the cake and you’re done.
14. Lift the ribbon and acetate upwards to reveal the tsunami cake.