Use the same pan you used for the cake to arrange the sandwich. Or you can use a spring for or loose bottomed pan.
Take two stripes of plastic cut from an old file and place it criss cross on the base of the tin. They should extend above the tin so that you can easily lift the cake out of the tin.
Cut a circle from the same file to fit the bottom of the tin.
Then cut out two wiser stripes to fit the circumference ot the tin and make sure that it too extends out of the tin. Watch the video to get an idea.
Place the circle inside the tin and place both the wider stripes to cover the circumference of the tin inside. Secure them with tapes.
Now slice the cake into two.
Place one at the bottom, spread the mousse on top of it.
Place the second cake on it.
Pour the glaze on the cake and spread it evenly.
Place it in freezer for 3 hours.
Remove from freezer, remove the cake from the tin with the help of the stripes we placed first.
Remove the wider stripes enveloping the cake.
Place the cake on a serving plate.
Top with chocolate vermicelli.
Refrigerate for 1-2 hours.
Slice and enjoy!!