This is a classic French Cake.
It’s also our Signature cake, all original four layers of almond sponge, two layers each of Italian espresso butter creamand Belgian chocolate Ganache. This one has very less sugar syrup, the almond joconde sponge makes it a bit heavy but rich in taste and texture.That’s why we recommend cutting small pieces and eatingvery slowly than your usual habit.
Excellent taste and mouth feel comes when you thaw this cake for 3 to 5mins from the fridge (before eating).
Our butter cream is made out of Belgian cocoa butter &French unsalted butter and not with vegetable fat.