We make a super moist and a bit spicy almond sponge cake with bowned butter and almond flour, then fill it with a creamy rum-apricot-chocolate ganache and dip it in croquant Valrhona chocolate.
Every bite is heartwarming.
Allergens: gluten, eggs, dairy, nuts
Keeps its freshness: stored in a refrigerated place for 3 days from the date of purchase.
