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Sponge cake rolled with vanilla buttercream and hazelnut brittle inside, masked with vanilla buttercream and chocolate ganache.


butter sponge cake: organic cane sugar, free-range eggs, milk, butter, tapioca starch, potato starch, organic white rice flour, fonio flour, organic baking powder, sea salt, guar gum, vanilla bean, hazelnut flour

candied hazelnuts: hazelnuts, sugar, 

chocolate ganache: Michel Cluizel chocolate, whipping cream

buttercream: butter, white sugar, free-range egg whites, vanilla, sea salt, hazelnuts ground

Does not contain: gluten, corn, soy, nuts


Cakes will be great to serve for at least 4 days after production, and will freeze well up to a month, depending on the storage conditions.