Sponette

Authentic crispy Danish pastry filled with Almond paste topped with rich vanilla custard cream and finished with almond nuts.

Filling: Double filling (almond paste + Custard), 24 layers of unique Danish margarine dough.

Decoration: Each carton contains 2 piping bags with sugar icing for decoration after baking (on cold pastries).

Bake from frozen for 17-20 mins at 190 ºC - do not use steam.

Created especially for all lovers of the essential gourmet dessert. The Chocolate Lava Cake is made extra-special by its distinct chocolatey taste alongside a very runny chocolate centre and soft cake texture.

1st stage: Thawing and refrigerated storage:
• Maximum shelf life of 18 days after thawing (without opening the packaging)
• Maximum conservation of 3 days after opening the packaging

Cook from frozen. Preheat oven to 220°C. Remove aluminium foil cup and place on a baking tray lined with parchment paper. Cook for 10 minutes. Remove from oven and let the lava cakes rest on the baking tray for 5 minutes before serving.

Made from European quality ingredients. Crunchy, flaky and light bite. Artisanal look and natural taste.

Vegetable glaze for brilliant look in all circumstances.

Bake from frozen for 20-25 mins at 165 ºC with steam (if available)

Soft sponge cake with alternating dark and light layers filled with white caramelised chocolate and pistachio cream, decorated with pistachio crumble.

Defrost 2 - 3 hours at room temperature