Esterházy cake
Esterházy cake
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Our modern interpretation of the traditional Esterházy impresses with its nutty finesse. 12 fine layers alternate between almond sponge cake and a cream made from chocolate and whipped cream, rounded off with amaretto. Finally, this classic coffee house cake is covered with apricot jam and fondant, decorated by hand with a delicate chocolate pattern.

Tip: sit back and enjoy with a good coffee ...

Amaretto nougatobers. Shortcrust pastry. Almond sponge cake
Ingredients: Madeln 16%, sugar, chicken protein, whipped cream 12%, sugar glaze (sugar, water, glucose syrup), hazelnut nougat 5% (sugar, hazelnuts 38%, cocoa mass, cocoa butter, emulsifier: lecithin), apricot jam (apricots 60%, sugar, gelling agent: Pectin, acidifier: citric acid), wheat flour, yolk, whole milk chocolate couverture (sugar, cocoa butter, whole milk powder 25%, cocoa mass, emulsifier: soy lecithin, vanilla), corn starch, butter, water, Amaretto 2%, vanilla sugar (sugar, vanillin), beef gelatin, chocolate couverture (Cocoa mass 57%, sugar, cocoa butter, emulsifier: soy lecithin, vanilla), cinnamon, salt, lemon peel Durability: 2 days Storage: The cake must be stored at 4°C and is intended for immediate consumption.
DetailsPer 100g Energy 1931 kj 461 kcal Bold 27.5 g of which saturated fatty acids 4.5 g Carbohydrates 58.6 g Bread units 4.88 BE of which sugar 26.1 g Egg white 10.0 g Salt 0.26 g Fiber 4.3 g Alcohol 0.0 g
A cereal containing gluten B Crustaceans C egg D fish E peanut F soy G milk or lactose H Nuts L celery M mustard N sesame Oh sulfites P lupins R molluscs

Esterházy cake

AGCHF

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€ 49,00

Tax included.

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