For the spaghetti cake, drain the cherries and collect the juice. Cook a package of vanilla pudding with the cherry juice. Then mix the pudding with the cherries and pour it on the cake base.
Whip the cream and stir in the curd cheese with the package of custard powder. Spread everything nicely with the piping bag.
Spread the raspberry sauce on top and grate the chocolate over it. Leave the spaghetti cake in the refrigerator for one hour.
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