Make sure the eggs are at room temperature. Remove the baking tray from the oven and preheat the oven to 160°C fan. Fold the baking tin and place it on the baking tray.

Place the cake mix, the eggs, 100ml whipping cream and 2 tablespoons of water in a bowl. Stir gently at first until you have a smooth mixture that no longer produces dust. Beat the mixture with a mixer on the highest setting for 3 minutes until light and airy. Divide the batter into the baking tin and do not move it afterwards. Wash the mixing bowl and beaters immediately with lukewarm water to prevent red residue. Place the baking tray in the centre of the oven and bake the cake for 45-50 minutes until done.

Insert a skewer into the centre of the cake. If it comes out clean, the cake is done. If not, bake for another 5 minutes.

Remove the cake from the oven and let it cool in the baking tin for at least 30 minutes. Then cut the cardboard baking tin away from the Red Velvet Cake. Slice the red velvet cake horizontally in half with a sharp serrated knife to create a top and bottom layer. Let both layers cool completely before decorating.

For the topping, place 100g MonChou in a bowl and mix until smooth using a mixer with beaters. Add the topping mix and the remaining whipping cream 150ml and mix again for half a minute on the lowest setting until thick. Then beat the topping for 2 minutes on the highest setting until light and fluffy.

Place the cooled top half on a cake rack and spread 1/3 of the topping over the bottom half. Place the top layer onto the covered bottom layer and spread 1/3 of the topping over the top. Finally cover the sides with the remaining 1/3. Smooth the topping on all sides using a large knife or the back of a spoon.

Decorate as desired and store in the refrigerator until serving.