Tea Time Caramel Cake
Light cake paste with hazelnuts, caramel, ginger and candied oranges, covered with milk caramel chocolate with flower of salt.
Tasting advice of Jean-Paul Hevin: to taste with Orange Pekoe tea.
Conservation : 7 days at 4°C
BUTTER, icing sugar, EGGS, WHEAT flour, candied oranges (orange peel, sugar, glucose syrup), caramel (fresh pasteurized CREAM, glucose syrup, sugar, half-salt BUTTER, skimmed MILK powder, emulsifier: SOY lecithin, flower of salt), candied ginger (ginger, sugar, glucose syrup), HAZELNUTS powder, ginger paste, backing powder (WHEAT starch), cocoa powder, vanilla powder.
Decoration: coating milk and caramel chocolate (33% of cocoa minimum), sugar, cocoa butter, whole MILK powder, skimmed MILK powder, cocoa paste, caramel powder, LACTOSERUM, LACTOSE, emulsifier: SOY lecithin, salt.
Orange knot: white chocolate (sugar, whole MILK powder, cocoa butter, emulsifier: SOY lecithin, natural vanilla flavor, white chocolate, glucose syrup food coloring E120, E100).
Made in our laboratories that handle: nuts, fish gelatin, sulphites, sesame.
Nutritional values for 100g: Energy: 1677kJ/401kcal, fats: 22g, of which saturated fatty acids: 12g, carbohydrates: 44g, of which sugars: 29g, proteins: 5,8g, salt: 0,45g.
Blanditiis praesentium volutatu deleniti atque corrupti quos
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