Aphrodite Cake

Almond macaron with a delicious chocolate bavarian cream, almond mousse, and raspberry and strawberry gelée.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: (mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, coloring: beta-carotene); raspberries; water; EGGS; granulated sugar; vanilla sugar (sugar, corn starch, flavors); white glaze (glucose syrup, sugar, flavors, white chocolate (sugar, cocoa butter, MILK powder, skimmed MILK powder), thickener: pectin, skimmed MILK powder, colorants: carotenoids and titanium dioxide, acidifiers: citric acid, hydrochloric acid, preservative: potassium sorbate, antioxidant: alpha-tocopherol); ALMOND cream (ALMONDS 35%, vegetable fats (PEANUTS, cocoa), sugar, skimmed MILK powder, SOY proteins, flavors, emulsifiers: mono and diglycerides of fatty acids, SOY lecithin, antioxidant: alpha-tocopherol); ALMOND flour; crunchy preparation (glucose syrup, sugar, palm fat, dextrose, whole MILK powder, emulsifier: SOY lecithin); type 00 WHEAT flour; dark chocolate min. 70.5% cocoa (cocoa mass, sugar, cocoa butter, emulsifier: SOY lecithin, vanillin); whole wild strawberries; caramel glaze (glucose syrup, concentrated sweetened MILK, sugar, flavors, colorants: caramel, carotenoids); sliced ALMONDS; powder preparation (sugar, modified starch, acidifier: citric acid, antioxidant: ascorbic acid, preservative: potassium sorbate); skimmed MILK powder; gelatin; BUTTER; rice starch.

Contains: gluten (wheat), eggs, milk, soy, almonds, peanuts.

Present in the facility: hazelnuts, pistachios, other tree nuts, mustard.

Energy: 248 kcal (1033 kJ)
Fat: 15.5 g
of which saturates: 7 g
Carbohydrates: 22 g
of which sugars: 21 g
Fiber: 1.006 g
Protein: 4.11 g
Salt: 0.083 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Strega Cake

Delicate charlotte biscuit with a soft vanilla sponge cake. The rich Strega Alberti cream filling blends with 55% dark chocolate bavarian cream and a delicate Black Forest cream.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, coloring: beta carotene); EGGS; granulated sugar; water; type 00 WHEAT flour; vanilla sugar (sugar, corn starch, flavors); cocoa-based confectionery product (sugar, fully hydrogenated vegetable fat (coconut, palm kernel), low-fat cocoa powder 20.5%, emulsifier SOY lecithin, vanillin); 70% Strega liqueur (hydroalcoholic distillates of aromatic plants, water, sugar, saffron infusion); potato starch; BUTTER; Strega paste (glucose syrup, sugar, alcohol, rehydrated skimmed MILK powder, emulsifier: mono and diglycerides of fatty acids, coloring: curcumin, thickener: pectin, flavors); skimmed MILK powder; gelatin; rice starch; glucose syrup.

Contains: gluten (wheat), eggs, soy, milk, hazelnuts.

Present in the facility: peanuts, other tree nuts (almonds, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 425 kcal (1070 kJ)
Fat: 29.22 g
of which saturates: 11.35 g
Carbohydrates: 35.8 g
of which sugars: 31.25 g
Fiber: 3.1 g
Protein: 7.94 g
Salt: 0.6 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Comet Cake

Stressful cocoa biscuit with butter, mascarpone mousse and hazelnut enriched with a soft hazelnut filling.

Biscuit (flour of ALMOND, BUTTER, sugar, WHEAT flour, cocoa powder, salt); CREAM animal and vegetable:(cream of MILK; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY, polysorbate 60, salt, flavor, coloring: vegetable carotenes E160a(ii)); vanilla sugar, cream:(sugar, WHEAT flour, pasteurized EGGS yolks, MILK powder, rice starch); HAZELNUT cream:( sugar, vegetable oils (palm and rapeseed), HAZELNUTS 10%, low-fat cocoa powder, skimmed MILK powder, MILK whey powder, LACTOSE, emulsifier: SOY lecithin, flavor: vanillin); biscuit: [ WHEAT flour, sugar, sunflower oil, BUTTER, MILK fresh pasteurized high quality 6.0%, cocoa 3.6%, chocolate 3.5% (cocoa mass, sugar, cocoa butter, natural vanilla flavor, emulsifier: SOY lecithin), sugar granules 2.0%, fresh EGGS, honey, HAZELNUTS 0.8%, leavening agents (sodium bicarbonate, ammonium bicarbonate, monopotassium tartrate), salt, flavors MILK, EGGS white powder, corn starch.); mascarpone powder:(MILK skimmed powder, dextrose, mascarpone powder 3%, flavors); gelling agent: pectin.

Contains: gluten (wheat), eggs, soy, milk, almonds, hazelnuts.

Present in the facility: peanuts, other tree nuts (walnuts, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 314 kcal (1312.5 kJ)
Fat: 15.2 g
of which saturates: 3.5 g
Carbohydrates: 35.4 g
of which sugars: 26.7 g
Protein: 8.9 g
Salt: 0.40 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Orè Cake

Stressful cocoa biscuit with butter, delicate mascarpone mousse finished with dark chocolate shavings.

CREAM animal and vegetable (cream of MILK; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY, polysorbate 60, salt, flavoring, coloring: vegetable carotenes);vanilla sugar (sugar, corn starch, flavorings); biscuit oreo 15% (flour of WHEAT, sugar, palm oil, rapeseed oil, low-fat cocoa powder 4.3%, WHEAT starch, glucose-fructose syrup, leavening agents: ammonium carbonate, potassium carbonate, sodium carbonate, salt, emulsifier: SOY lecithin, acidity regulator: sodium hydroxide, flavors); BUTTER; flour of ALMOND; brown sugar; flour of WHEAT type ’00’; water; mascarpone 1.2% (MILK skimmed powder, dextrose, mascarpone powder 3%, flavors); granulated sugar; cocoa powder; EGGS; MILK powder; gelatin; rice starch; salt.

Contains: gluten (wheat), eggs, soy, milk, almonds.

Present in the facility: peanuts, other tree nuts (hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 376 kcal (1571 kJ)
Fat: 23 g
of which saturates: 14 g
Carbohydrates: 37 g
of which sugars: 19 g
Fiber: 1.286 g
Protein: 3.62 g
Salt: 0.140 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Enri Cake

A delightful combination characterizes this dessert made with a soft chocolate Brownie biscuit, a creamy salted caramel mousse, and a milk chocolate bavarian cream.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, coloring: beta-carotene); granulated sugar; water; EGGS; vanilla sugar (sugar, corn starch, flavors); 70% dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: SOY lecithin, ALMOND flour, natural vanilla flavor); type 00 WHEAT flour; English trifle (sugar, glucose syrup, natural plant extracts, flavors, emulsifier: gum arabic, colorants: tartrazine, cochineal); BUTTER; skimmed MILK powder; rice starch; gelatin; natural flavors; potato starch; 70% alchermes liqueur (natural flavors, colorants: allura red AC).

Contains: gluten (wheat), eggs, soy, milk, almonds.

Present in the facility: peanuts, other tree nuts (hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 425 kcal (1070 kJ)
Fat: 29.22 g
of which saturates: 11.35 g
Carbohydrates: 35.8 g
of which sugars: 31.25 g
Fiber: 3.1 g
Protein: 7.94 g
Salt: 0.6 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Fra Cake

A delightful combination characterizes this dessert made of a soft chocolate Brownie biscuit, a creamy salted caramel mousse, and a milk chocolate bavarian cream.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: Hydroxypropylcellulose, emulsifier: (mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: beta-carotene); vanilla sugar (sugar, corn starch, flavorings); WHEAT flour type 00; white glaze (glucose syrup, sugar, flavorings, white chocolate (sugar, cocoa butter, MILK powder, skimmed MILK powder), thickener: pectin, skimmed MILK powder, colorings: carotenoids, titanium dioxide, acidifiers: citric acid, hydrochloric acid, preservative: potassium sorbate, antioxidant: alpha-tocopherol); BUTTER; milk chocolate (sugar, cocoa butter, whole SOY powder, cocoa paste, emulsifier: SOY lecithin, flavoring: natural vanilla); water; granulated sugar; EGGS; caramel cream (glucose syrup, sweetened condensed MILK, sugar, flavorings, colorings: caramel, carotenoids); ALMOND flour; dark chocolate 55% (cocoa paste, sugar, cocoa butter, emulsifier: SOY lecithin, ALMOND flour, natural vanilla flavoring); skimmed MILK powder; gelatin; rice starch; cocoa powder; salt.

Contains: gluten (wheat), eggs, soy, milk, almonds.

Present in the facility: peanuts, other tree nuts (hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 425 kcal (1070 kJ)
Fat: 29.22 g
of which saturates: 11.35 g
Carbohydrates: 35.8 g
of which sugars: 31.25 g
Fiber: 3.1 g
Protein: 7.94 g
Salt: 0.6 g

2023 Fra Cake Information

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Emerald Cake

Soft biscuit with a pistachio bavarian cream, a white praline and dark chocolate heart, all covered with a pistachio glaze.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropyl cellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: beta-carotene); gelatin (water, glucose-fructose syrup, sugar, gelling agent: pectin, acidity regulator: citric acid, preservative: ascorbic acid); water; PISTACHIO paste 6% (PISTACHIOS 93%, sunflower vegetable oil, vegetable extracts, salt, emulsifier: SOY lecithin, sugar, antioxidant: alpha-tocopherol); granulated sugar; EGGS; vanilla sugar (sugar, corn starch, flavorings); white cream (sugar, palm vegetable oils, whole MILK powder, skimmed MILK powder, emulsifier: SOY lecithin, flavorings); type 00 WHEAT flour; glucose syrup; invert sugar; white chocolate (sugar, cocoa butter, whole MILK powder, LACTOSE, emulsifier: SOY lecithin, natural vanilla); gelatin; dark chocolate cream (sugar, vegetable oils and fats, low-fat cocoa powder 23%, hazelnuts 10%, skimmed milk powder, emulsifier: sunflower lecithin, flavorings); PISTACHIO grains 2%; finely crumbled biscuit (WHEAT flour, sugar, concentrated BUTTER, milk sugar, MILK proteins, salt, BARLEY malt extracts, raising agents: sodium carbonate); skimmed MILK powder; 70% rum liqueur; sunflower oil; rice starch.

Contains: gluten (wheat + barley), eggs, soy, milk, pistachios, hazelnuts.

Present in the facility: peanuts, other tree nuts (almonds, walnuts, cashews, pecans, Brazil nuts, macadamia), mustard.

Energy: 357 kcal (1494 kJ)
Fat: 21.3 g
of which saturates: 10.3 g
Carbohydrates: 36 g
of which sugars: 30.7 g
Fiber: 0.420 g
Protein: 5.11 g
Salt: 0.154 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Hazelnut Millefeuille Cake

A soft cocoa sponge cake filled with hazelnut praline, a dark chocolate heart, and a hazelnut mousse glazed with dark chocolate.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropyl cellulose, emulsifier (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: beta-carotene); EGGS; glaze (chocolate powder 40% (sugar, cocoa), glucose-fructose syrup, water, sugar, modified starch, acidifier: tartaric acid, gelling agent: pectin, preservative: potassium sorbate, flavorings); water; granulated sugar; vanilla sugar (sugar, corn starch, flavorings); HAZELNUT cream 3% (sugar, vegetable oils (palm and rapeseed), HAZELNUTS 10%, low-fat cocoa powder, HAZELNUTS 5.5%, whole MILK powder, starch, emulsifier: SOY lecithins, flavorings); type 00 WHEAT flour; HAZELNUT paste 3.2% (roasted HAZELNUTS, flavorings); HAZELNUT grains; cocoa cream (sugar, vegetable oils (rapeseed and palm), low-fat cocoa powder 23%, HAZELNUTS 10%, skimmed MILK powder, palm vegetable fat, SOY lecithin emulsifier, flavorings); milk chocolate (sugar, cocoa butter, whole MILK powder, cocoa paste, emulsifier: SOY lecithin, natural vanilla flavoring); finely crumbled biscuit (WHEAT flour, sugar, concentrated BUTTER, MILK sugar, MILK proteins, salt, BARLEY malt extracts, raising agents: magnesium chloride); low-fat cocoa powder; skimmed MILK powder; sunflower oil; rice starch; hazelnut cookie 1% (sugar, vegetable oil (PEANUTS), biscuits (WHEAT flour, sugar, palm vegetable fats, low-fat cocoa, BUTTER, skimmed MILK powder, glucose syrup, raising agents: ammonium carbonate, EGGS, flavorings, salt), MILK powder, HAZELNUTS 15%, cocoa, emulsifier: SOY lecithin, flavorings, antioxidant: alpha-tocopherol); gelatin; natural rum flavoring (flavorings, coloring: caramel).

Contains: gluten (wheat + barley), eggs, peanuts, soy, milk, almonds, hazelnuts.


Present in the facility: other tree nuts (walnuts, pecans, Brazil nuts, pistachios, macadamia).

Energy: 240 kcal (1004 kJ)
Fat: 14.1 g
of which saturates: 7.92 g
Carbohydrates: 26.2 g
of which sugars: 16.8 g
Fiber: 0.134 g
Protein: 2.016 g
Salt: 0.17 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Almond Millefeuille Cake

Soft cocoa sponge cake with chocolate praline, delicate vanilla heart, and almond mousse.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropyl cellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: beta-carotene); coating (sugar, water, glucose-fructose syrup, gelling agents: agar-agar and pectin, acidity regulator: citric acid, preservative: potassium sorbate); EGGS; water; granulated sugar; vanilla sugar (sugar, corn starch, flavorings); type 00 WHEAT flour; ALMOND cream (almonds (35%), vegetable fats (peanuts, cocoa), sugar, skimmed MILK powder, SOY proteins, flavorings, emulsifiers: mono and diglycerides of fatty acids, SOY lecithin, antioxidant: alpha-tocopherol); HAZELNUT cream (vegetable oils (sunflower, palm), sugar, low-fat cocoa, hazelnuts, skimmed milk powder, emulsifier: soy lecithin, flavorings); raw ALMONDS; cocoa powder; skimmed MILK powder; rice starch; 70% rum liqueur; vanilla cream (glucose syrup, sugar, EGG yolk, vanilla 3%, modified starch, flavoring, sweetened condensed milk, colorings: Riboflavin, carotenes); gelatin.

Contains: gluten (wheat + barley), eggs, peanuts, soy, milk, almonds, hazelnuts.

Present in the facility: other tree nuts (walnuts, pecans, Brazil nuts, pistachios, macadamia).

Energy: 240 kcal (1004 kJ)
Fat: 14.1 g
of which saturates: 7.92 g
Carbohydrates: 26.2 g
of which sugars: 16.8 g
Fiber: 0.134 g
Protein: 2.016 g
Salt: 0.17 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

New York Chocolate
Cheesecake

A crumbly shortcrust pastry filled with a delicious chocolate cream cheese. On top, a chocolate glaze and dark chocolate curls.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: Hydroxypropylcellulose, emulsifier mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: beta-carotene); CHEESE cream (MILK cream, MILK retentate, skimmed MILK, stabilizers: carob seed flour, pectin, acidity regulator: citric acid); RICOTTA 5% (pasteurized and homogenized cow’s MILK whey, MILK cream); WHEAT flour type 00; granulated sugar; BUTTER; vanilla sugar (sugar, corn starch, flavorings); EGGS; water; rice starch; cocoa powder; gelatin (glucose syrup, water, sugar, gelling agent: pectin, acidifier: citric acid, preservative: sorbic acid); chocolate curls (cocoa paste, sugar, cocoa butter, emulsifier: SOY lecithin, natural vanilla flavoring); powdered gelatin.

Contains: gluten (wheat), eggs, milk, soy.

Present in the facility: peanuts, tree nuts (almonds, hazelnuts, pistachios, etc.), mustard.

Energy: 498 kcal (2083 kJ)
Fat: 31.68 g
of which saturates: 15.34 g
Carbohydrates: 49.2 g
of which sugars: 28.6 g
Fiber: 2 g
Protein: 8.45 g
Salt: 0.90 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

New York Wild Berry
Cheesecake

Buttery shortcrust pastry filled with cream cheese and topped with a flavorful raspberry sauce and delicious wild berries

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: vegetable carotenes); CHEESE cream (MILK cream, MILK retentate, skimmed MILK, stabilizers: carob seed flour, pectin, acidity regulator: citric acid); RICOTTA 5% (pasteurized and homogenized cow’s MILK whey, MILK cream); frozen whole wild berries in variable proportions 6% (blueberries, currants, raspberries); WHEAT flour type 00; neutral glaze (glucose syrup, water, sugar, gelling agent: pectin, acidifier: citric acid, preservative: sorbic acid); granulated sugar; BUTTER; EGGS; vanilla sugar (sugar, rice starch, flavorings); wild berry paste (glucose syrup, sugar, blueberries, raspberries, currants, acidity regulator: citric acid, gelling agent: pectin, flavorings, colorings: azorubine, indigotine); rice starch.

Contains: gluten (wheat), eggs, milk.

Present in the facility: soy, peanuts, tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard

Energy: 385.9 kcal (1599.8 kJ)
Fat: 19.6 g
of which saturates: 15.2 g
Carbohydrates: 32.3 g
of which sugars: 19.2 g
Fiber: 1.286 g
Protein: 4.07 g
Salt: 0.16 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Chocolate Cheesecake

Biscuit shortbread blended with butter and chocolate chips, topped with a creamy cheese filling and a chocolate mirror glaze decorated with chocolate curls.

CREAM animal and vegetable (cream of MILK; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY, polysorbate 60, salt, flavoring, coloring: vegetable carotenes);preparation with CHEESE 34% (MILK and pasteurized cream, salt, stabilizers: carob seed flour, and/or Guar gum); spreadable dairy product (MILK pasteurized, MILK cream, MILK protein concentrate, salt, stabilizer: carob seed flour, acidifier: citric acid); BUTTER; flour of ALMOND; flour of WHEAT flour type ’00’; brown sugar; chocolate cream (sugar, vegetable oils and fats, low-fat cocoa powder 23%, HAZELNUTS 10%, MILK skimmed powder, emulsifier: sunflower lecithin, flavorings); water; chocolate glaze (chocolate powder 40%, sugar, cocoa, glucose-fructose syrup,water, , modified starch, acidifier: tartaric acid, gelling agent: pectin, preservative: potassium sorbate, flavorings); gelatin; chocolate chips 4% (54% cocoa mass, sugar, emulsifier: SOY lecithin, natural flavoring: vanilla); salt.

Contains: gluten (wheat), milk, soy, almonds, hazelnuts.

Present in the facility: eggs, peanuts, other tree nuts (walnuts, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 376 kcal (1571 kJ)
Fat: 23 g
of which saturates: 14 g
Carbohydrates: 37 g
of which sugars: 19 g
Fiber: 1.286 g
Protein: 3.62 g
Salt: 0.140 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Wild Berry
Cheesecake

Shortbread biscuit blended with butter topped with a cheese cream. Finished with a raspberry glaze and plenty of wild berries.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropyl cellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: vegetable carotenes); neutral glaze (glucose-fructose syrup, water, sucrose, gelling agent: pectin, preservative: potassium sorbate); CHEESE preparation 34% (pasteurized MILK and cream, salt, stabilizers: carob seed flour, and/or guar gum); spreadable dairy product (pasteurized MILK, MILK cream, MILK protein concentrate, salt, stabilizer: carob seed flour, acidifier: citric acid); BUTTER; ALMOND flour; WHEAT flour type ’00’; brown sugar; vanilla sugar (sugar, corn starch, flavorings); berry puree 6% (glucose-fructose syrup, sucrose, fruit juice and puree 30% (strawberry, raspberry, blackcurrant, blueberry, blackberry; coloring: anthocyanins, thickener: pectin, acidifier: citric acid, preservative: potassium sorbate, flavorings); mixed berries 6% (blueberries, currants, raspberries); berry paste 13% (glucose syrup, sugar, mixed berries in variable proportion 30% (blueberries, raspberries, currants), acidifier: citric acid, gelling agent: pectin, flavorings, colorings: vegetable fruit and vegetable concentrate, indigotine); water; gelatin; salt.

Contains: gluten (wheat), eggs, soy, milk, almonds.

Present in the facility: peanuts, other tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 376 kcal (1571 kJ)
Fat: 23 g
of which saturates: 14 g
Carbohydrates: 37 g
of which sugars: 19 g
Fiber: 1.286 g
Protein: 3.62 g
Salt: 0.140 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Giffonese Cake

Hazelnut biscuit with milk chocolate praline and a hazelnut Bavarian cream. As a finishing touch, the cake is sprayed with milk chocolate and cocoa butter.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropyl cellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: beta carotene); vanilla sugar (sugar, corn starch, flavorings); HAZELNUT grains; EGGS; water; granulated sugar; HAZELNUT cream 12% (sugar, vegetable oils (palm and rapeseed), hazelnuts 10%, low-fat cocoa powder 4.5%, skimmed MILK powder, WHEY powder, lactose, emulsifier: sunflower lecithin, flavorings); HAZELNUT paste; HAZELNUT preparation (sugar, PEANUT oil, biscuits (WHEAT flour, sugar, palm vegetable fats, low-fat cocoa, BUTTER, skimmed MILK powder, glucose syrup, raising agents: sodium bicarbonate and ammonium carbonate, EGGS, flavorings, salt), MILK powder, HAZELNUTS 15%, cocoa, emulsifier: SOY lecithin, flavorings, antioxidant: alpha-tocopherol); crunchy preparation (glucose syrup, sugar, palm fat, dextrose, whole MILK powder, emulsifier: SOY lecithin); roasted HAZELNUTS; cocoa butter; 55% dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: SOY lecithin, ALMOND flour, natural vanilla flavoring); finely crumbled biscuit (WHEAT flour, sugar, vegetable fat (sunflower, rapeseed), anhydrous MILK fat, MILK sugar, MILK proteins, salt, malt extracts (barley), raising agents: sodium bicarbonate, emulsifier: sunflower lecithin, antioxidant: tocopherol); milk chocolate (sugar, cocoa butter, whole SOY powder, cocoa mass, emulsifier: SOY lecithin, flavoring: natural vanilla); WHEAT flour type 00; skimmed MILK powder; gelatin; sunflower oil; rice starch.

Contains: gluten (wheat + barley), eggs, peanuts, soy, milk, almonds, hazelnuts.

Present in the facility: other tree nuts (walnuts, pecans, Brazil nuts, pistachios, macadamia).

Energy: 346.2 kcal (1440.8 kJ)
Fat: 25 g
of which saturates: 11 g
Carbohydrates: 27 g
of which sugars: 24.3 g
Protein: 3.90 g
Salt: 0.082 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Chocolate Mousse

Two soft chocolate Brownie biscuits filled with a delicate 55% chocolate mousse and decorated with milk chocolate ganache.

Animal and vegetable CREAM (milk cream; water, fully hydrogenated palm kernel oil, sugar, milk proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropyl cellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, soy lecithin, polysorbate 60, salt, flavoring, coloring: beta-carotene);

morellina (sugar, vegetable oils and fats, low-fat cocoa powder 23%, hazelnuts 10%, skimmed milk powder, emulsifier: sunflower lecithin, flavorings); vanilla sugar (sugar, corn starch, flavorings); cocoa paste 8% (sugar, vegetable fats (palm, rapeseed) in variable proportions, low-fat cocoa powder 17.5%, WHEY powder, emulsifier: SOY lecithin, vanillin); milk chocolate (sugar, cocoa butter, whole SOY powder, cocoa mass, emulsifier: SOY lecithin, flavoring: natural vanilla); EGGS; granulated sugar; WHEAT flour type 00; cocoa; skimmed MILK powder; ALMOND flour; BUTTER; baking powder (disodium diphosphate and sodium acid carbonate); glucose syrup; 55% dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: SOY lecithin, ALMOND flour, natural vanilla flavoring); gelatin; cocoa butter; rice starch;.

Contains: gluten (wheat), eggs, milk, soy, almonds, hazelnuts.

Present in the facility: peanuts, pistachios, other tree nuts, mustard.

Energy: 337 kcal (1405 kJ)
Fat: 21 g
of which saturates: 12 g
Carbohydrates: 33.4 g
of which sugars: 28.7 g
Fiber: 1 g
Protein: 3.47 g
Salt: 0.087 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Lemon Mousse

Two delicate vanilla-flavored sponge cakes, soaked in limoncello and garnished with lemon mousse and wild strawberries.

EGGS; animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropyl cellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: vegetable carotenes); water; granulated sugar; WHEAT flour type 00; glaze (glucose-fructose syrup, water, sucrose, apricot juice (10%), gelling agent: carrageenan, thickener: agar agar, preservative: potassium sorbate, flavorings); vanilla sugar (sugar, corn starch, flavorings); wild strawberries; ALMOND flour; lemon liqueur 70% vol. (water, sugar, alcohol, natural lemon flavoring); skimmed MILK powder; rice starch; BUTTER; gelatin; lemon essential oil 0.3%; green coloring (maltodextrin, safflower concentrate, sugar syrup, spirulina and lemon concentrate, acidity regulator: citric acid).

Contains: gluten (wheat), eggs, milk, soy, almonds.

Present in the facility: peanuts, tree nuts (hazelnuts, pistachios, etc.), mustard.

Energy: 386 kcal (1615 kJ)
Fat: 16.4 g
of which saturates: 11.5 g
Carbohydrates: 54.6 g
of which sugars: 41.9 g
Fiber: 3.2 g
Protein: 3.3 g
Salt: 0.35 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Wild Strawberry Mousse

A divine combination of limoncello and wild strawberries. Two soft vanilla sponge cakes, soaked in limoncello liqueur, covered with strawberry mousse and topped with fresh wild strawberries.

EGGS; animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: beta-carotene); water; granulated sugar; WHEAT flour type 00; glaze (glucose-fructose syrup, water, sucrose, apricot juice (10%), gelling agent: carrageenan, thickener: agar agar, preservative: potassium sorbate, flavorings); whole wild strawberries; vanilla sugar (sugar, corn starch, flavorings); ALMOND flour; lemon liqueur 70% vol.(water, alcohol, sugar, natural lemon flavoring); strawberry cream (strawberries 50%, sugar, glucose syrup, flavorings, acidifier: citric acid, thickener: pectin, coloring: allura red AC); gelatin; skimmed MILK powder; BUTTER; rice starch; red coloring (maltodextrin, concentrate (beetroot, safflower, lemon, carrot), acidity regulator: citric acid).

Contains: gluten (wheat), eggs, milk, soy, almonds.

Present in the facility: peanuts, pistachios, other tree nuts, mustard.

Energy: 337 kcal (1405 kJ)
Fat: 21 g
of which saturates: 12 g
Carbohydrates: 33.4 g
of which sugars: 28.7 g
Protein: 3.47 g
Salt: 0.087 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Tiramisu Cake

Savoiardi biscuit soaked in espresso coffee, coffee-flavored center and finished with mascarpone and cocoa.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: beta-carotene); water; vanilla sugar (sugar, corn starch, flavorings); granulated sugar; EGGS; WHEAT flour type 00; cocoa powder; mascarpone 1.2% (skimmed MILK powder, dextrose, powdered mascarpone 3%, flavorings); skimmed MILK powder; potato starch; rice starch; gelatin; instant coffee 17%; coffee enhancer 0.2% (glucose, vegetable extracts, coffee extract, coloring: caramel, flavorings).

Contains: gluten (wheat), eggs, soy, milk.

Present in the facility: peanuts, tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 283 kcal (1179 kJ)
Fat: 18.2 g
of which saturates: 10.5 g
Carbohydrates: 24.4 g
of which sugars: 16.8 g
Fiber: 0.9 g
Protein: 4.77 g
Salt: 0.21 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Lemon Tiramisu Cake

Savoiardi biscuit soaked in Limoncello liqueur filled with lemon cream, finished with mascarpone and a dusting of vanilla sugar.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavoring, coloring: beta-carotene); water; EGGS; vanilla sugar (sugar, corn starch, flavorings); granulated sugar; WHEAT flour type 00; mascarpone 1.2% (skimmed MILK powder, dextrose, powdered mascarpone 3%, flavorings); potato starch; natural lemon flavoring; skimmed MILK powder; rice starch; gelatin; lemon essential oil (4%).

Contains: gluten (wheat), eggs, soy, milk, almonds.

Present in the facility: peanuts, other tree nuts (hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 283 kcal (1179 kJ)
Fats: 17.7 g
of which saturates: 9.58 g
Carbohydrates: 27.13 g
of which sugars: 17.94 g
Fiber: 1.03 g
Protein: 3.09 g
Salt: 0.088 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Cassata

Sponge cake soaked in Strega liqueur, filled with sweetened sheep ricotta and plenty of dark chocolate chips. As per Sicilian tradition, the cake is enriched with pistachio marzipan and candied fruit.

Sweetened RICOTTA (fresh sheep’s RICOTTA, granulated sugar 30%, salt); sugar, dehydrated glucose syrup; EGGS; marzipan (sugar, ALMONDS 22.8%, glucose syrup, stabilizer: glycerin – sorbitol syrup, bitter ALMONDS 1%, water, preservative: sorbic acid, natural flavors, colorants: copper pheophytin, sodium or potassium salts of copper chlorophyll complexes); type 00 WHEAT flour; granulated sugar; chocolate chips (cocoa paste, sugar, cocoa butter, emulsifier: SOY lecithin, natural vanilla flavor); Strega liqueur (hydroalcoholic distillates of aromatic plants (alcohol, water, aromatic plants), water, sugar, saffron infusion); water.

Contains: gluten (wheat), eggs, milk, soy, almonds.

Present in the facility: hazelnuts, other tree nuts, peanuts, mustard.

Energy: 388 kcal (1624 kJ)
Fat: 18.1 g
of which saturated: 10.6 g
Carbohydrates: 53.3 g
of which sugars: 28 g
Fiber: 2.5 g
Protein: 5.9 g
Salt: 0.21 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Velvet Cake

Dessert composed of Red Velvet sponge cake alternated with layers of delicious filling made with mascarpone, yogurt and berries.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropylcellulose, emulsifier: mono- and diacetyltartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, colorant: beta-carotene); EGGS; water; granulated sugar; vanilla sugar (sugar, corn starch, flavors); blueberries; currants; type 00 WHEAT flour; mascarpone 1.2% (skimmed MILK powder, dextrose, mascarpone powder 3%, flavors); potato starch; alchermes liqueur 70% (natural flavors, colorant: allura red AC); skimmed MILK powder; rice starch; wildflower honey; gelatin; colorant (maltodextrins, concentrate (beetroot, safflower, lemon, carrot)).

Contains: gluten (wheat), eggs, milk, soy.

Present in the facility: peanuts, tree nuts (almonds, hazelnuts, walnuts, pistachios, etc.), mustard.

Energy: 283 kcal (1179 kJ)
Fat: 17.7 g
of which saturated: 9.58 g
Carbohydrates: 27.13 g
of which sugars: 17.94 g
Fiber: 1.03 g
Protein: 3.09 g
Salt: 0.088 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Black Forest Chocolate Cake

Two soft cocoa sponge cakes filled with Italian chantilly cream and amarena cherries. On the surface, delicious chantilly cream and chocolate black forest.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropylcellulose, emulsifier: mono- and diacetyltartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, colorant: beta-carotene); water; EGGS; granulated sugar; type 00 WHEAT flour; vanilla sugar (sugar, corn starch, flavors); amarena cherry; white chocolate (sugar; cocoa butter, whole MILK powder; emulsifier: SOY lecithin, natural vanilla flavor); chocolate cream (sugar, vegetable oils and fats, lean cocoa powder 23%, hazelnuts 10%, skimmed milk powder, emulsifier: sunflower lecithin, flavors); cocoa powder; glucose syrup; cherry liqueur 70% (water, sugar, flavors, cherry juice, colorant: caramel, acidity regulator: citric acid); skimmed MILK powder; rice starch; rum liqueur 70% (water, sugar, alcohol, flavors); gelatin.

Contains: gluten (wheat), eggs, soy, milk, hazelnuts.

Present in the facility: peanuts, other tree nuts (almonds, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 425 kcal (1070 kJ)
Fat: 29.22 g
of which saturated: 11.35 g
Carbohydrates: 35.8 g
of which sugars: 31.25 g
Fiber: 3.1 g
Protein: 7.94 g
Salt: 0.6 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Cuban Cake

A soft cocoa sponge cake scented with aged rum filled with Italian vanilla chantilly cream and garnished with hazelnut praline and chocolate chips or with coffee cream and coffee praline.

Sponge cake (pasteurized EGG whites, pasteurized EGG yolks, WHEAT flour, sugar, cocoa); animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropylcellulose, emulsifier: mono- and diacetyltartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, colorant: beta-carotene); HAZELNUT flavored cream (sugar, vegetable oils: palm and rapeseed); HAZELNUTS 10%, lean cocoa powder 4.5%, skimmed MILK powder, MILK whey powder, LACTOSE, emulsifier (sunflower lecithin, flavors); alcoholic syrup (water, sugar, rum flavor 70% vol. (flavors, colorant: caramel)).

Contains: gluten (wheat), eggs, milk, hazelnuts.

Present in the factory: peanuts, nuts (almonds, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts), mustard. (Table: soy not present.)

Energy: 425 kcal (1070 kJ)
Fat: 29.22 g
of which saturated: 11.35 g
Carbohydrates: 35.8 g
of which sugars: 31.25 g
Fiber: 3.1 g
Protein: 7.94 g
Salt: 0.6 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Symphony Cake

The bold flavor of pistachio mousse blends with the delicious taste of chocolate bavarian that garnishes a soft cocoa sponge cake.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropylcellulose, emulsifier: mono- and diacetyltartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, colorant: beta-carotene); water; EGGS; granulated sugar; chocolate glaze (chocolate powder 40%, sugar, cocoa, glucose fructose syrup, water, modified starch, acidifier: tartaric acid, gelling agent: pectin, preservative: potassium sorbate, flavors); vanilla sugar (sugar, corn starch, flavors); dark chocolate min. 70% cocoa (cocoa paste, sugar, cocoa butter, emulsifier: SOY lecithin, vanillin); type 00 WHEAT flour; PISTACHIO paste 6% (roasted PISTACHIOS, colorant: chlorophyll); BUTTER; rum liqueur 70% (water, sugar, alcohol, flavors); skimmed MILK powder; gelatin; cocoa powder; rice starch.

Contains: gluten (wheat), eggs, soy, milk, pistachios.

Present in the facility: peanuts, other tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, macadamia), mustard.

Energy: 425 kcal (1070 kJ)
Fat: 29.22 g
of which saturated: 11.35 g
Carbohydrates: 35.8 g
of which sugars: 31.25 g
Fiber: 3.1 g
Protein: 7.94 g
Salt: 0.6 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Red Moon Cake

Cocoa sponge cake enhanced with a fresh raspberry gelée, a delicious white chocolate mousse and finished with chocolate glaze.

Chocolate glaze (chocolate powder 40%, sugar, cocoa, glucose fructose syrup, water, modified starch, acidifier: tartaric acid, gelling agent: pectin, preservative: potassium sorbate, flavors); animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropylcellulose, emulsifier: mono- and diacetyltartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, colorant: beta-carotene); EGGS; water; granulated sugar; white chocolate (sugar; whole MILK powder; cocoa butter; emulsifier: SOY lecithin); type 00 WHEAT flour; vanilla sugar (sugar, corn starch, flavors); raspberries; wild strawberries; alcohol 70% vol. (water, sugar, flavors, colorants: caramel); cocoa powder; pregelling agent (sugar, modified starch, acidifier: citric acid, antioxidant: ascorbic acid, preservative: potassium sorbate); gelatin; skimmed MILK powder; rice starch; colorant (maltodextrins, concentrate (beetroot, safflower, lemon, carrot), acidity regulator: citric acid).

Contains: gluten (wheat), eggs, soy, milk.

Present in the facility: peanuts, tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 248 kcal (1033 kJ)
Fat: 15.5 g
of which saturated: 7 g
Carbohydrates: 22 g
of which sugars: 21 g
Fiber: 1.006 g
Protein: 4.11 g
Salt: 0.083 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Peach Passion Cake

A hazelnut biscuit garnished with a fresh yogurt mousse and peach pieces. The surface is covered with a delicate fruit gelatin.

Animal and vegetable cream (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropylcellulose, emulsifier: mono- and diacetyltartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, colorant: vegetable carotenes); syrup peaches 18% (peaches 58.5%, water, sugar, glucose-fructose syrup, citric acid); HAZELNUT biscuit (pasteurized EGG whites, sugar, HAZELNUT granules 30%); vanilla sugar (sugar, corn starch, flavors); gelatin (glucose-fructose syrup, water, sucrose, gelling agent: pectin, preservative: potassium sorbate); yogurt (sugar, dextrose, skimmed YOGURT powder 7%, bovine gelatin, modified starch, dehydrated glucose syrup, flavors, acidifier: citric acid, skimmed MILK powder); gelling agent: gelatin.

Contains: eggs, soy, milk, hazelnuts.

Present in the facility: peanuts, other tree nuts (almonds, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 248 kcal (1033 kJ)
Fat: 15.5 g
of which saturated: 7 g
Carbohydrates: 22 g
of which sugars: 21 g
Fiber: 1.006 g
Protein: 4.11 g
Salt: 0.083 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Sorrento Cake

Fresh and citrus-scented dessert. The base of soft almond macaron is covered with a delicate mousse with orange, lemon and wild strawberries.

Animal and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, gelling agent: hydroxypropylcellulose, emulsifier: mono- and diacetyltartaric esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, colorant: vegetable carotenes); neutral glaze (sugar, water, glucose-fructose syrup, gelling agents: agar-agar and pectin, acidifier: citric acid, preservative: potassium sorbate); EGGS; water; granulated sugar; vanilla sugar (sugar, corn starch, flavors); wild strawberries; ALMOND flour; type 00 WHEAT flour; skimmed MILK powder; rice starch; gelatin; liqueur 70% vol. (water, natural orange flavor); BUTTER; yellow colorant (maltodextrins, safflower and lemon concentrate, acidity regulator: citric acid); green colorant (maltodextrins, safflower concentrate, sugar syrup, spirulina and lemon concentrate, acidity regulator: citric acid); lemon essential oil; orange essential oil.

Contains: gluten (wheat), eggs, milk, soy, almonds.

Present in the facility: peanuts, other tree nuts (hazelnuts, walnuts, pistachios, etc.), mustard.

Energy: 386 kcal (1615 kJ)
Fats: 16.4 g
of which saturates: 11.5 g
Carbohydrates: 54.6 g
of which sugars: 41.9 g
Fiber: 3.2 g
Proteins: 3.3 g
Salt: 0.35 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Berry Awakening

A fresh lemon cream enclosed in a buttery shortcrust pastry shell and vanilla sponge cake soaked in limoncello. On top, a rich cascade of berries.

ANIMAL and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, coloring: beta-carotene); type 00 WHEAT flour; mixed berries (blueberries, raspberries, currants); granulated sugar; vanilla sugar (sugar, corn starch, flavors); EGGS; BUTTER; water; vanilla flavor; skimmed MILK powder; rice starch.

Present: gluten (wheat), eggs, soy, milk, almonds.

Present in the facility: peanuts, other nuts (hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 376 kcal (1571 kJ)
Fats: 23 g
of which saturates: 14 g
Carbohydrates: 37 g
of which sugars: 19 g
Fiber: 1.286 g
Proteins: 3.62 g
Salt: 0.140 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Wild Strawberry Awakening

Many fresh wild strawberries garnish this cake composed of a buttery shortcrust pastry base enriched with vanilla sponge cake soaked in limoncello and a fresh lemon cream.

Animal and vegetable cream (MILK cream, water, hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer, gelling agent, emulsifier, SOY lecithin, polysorbate 60, salt, flavor, coloring), type 00 WHEAT flour, BUTTER, whole wild strawberries, gelatin (glucose-fructose syrup, water, apricot juice, gelling agent, thickener, preservative, flavors), granulated sugar, vanilla sugar, EGGS, lemon liqueur 70%, skimmed MILK powder, rice starch, lemon essential oil.

Present: gluten (wheat), eggs, soy, milk.

Present in the facility: peanuts, nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), mustard.

Energy: 376 kcal (1571 kJ)
Fats: 23 g
of which saturates: 14 g
Carbohydrates: 37 g
of which sugars: 19 g
Fiber: 1.286 g
Proteins: 3.62 g
Salt: 0.140 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Ricotta and Pear Cake

Two delicious hazelnut cookies filled with ricotta and Williams pear cream

Pears in syrup 25.3% (pears, water, glucose-fructose syrup, sugar, acidity regulator: citric acid, antioxidant: ascorbic acid); ANIMAL and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, coloring: beta carotene); sweetened RICOTTA 14% (fresh sheep RICOTTA, granulated sugar 30%, salt); egg white; HAZELNUT grains; granulated sugar; vanilla sugar (sugar, corn starch, flavors); RICOTTA 5% (pasteurized and homogenized cow’s MILK whey, MILK cream); water; pear liqueur 70% vol. 0.1% (flavors, colorings: caramel, curcumin, gelling agent: pectin); gelatin.

Present: eggs, milk, soy, hazelnuts.

Present in the facility: gluten (wheat), peanuts, almonds, other nuts, mustard.

Energy: 290 kcal (1213 kJ)
Fats: 14 g
of which saturates: 9.6 g
Carbohydrates: 36.7 g
of which sugars: 25.9 g
Fiber: 6.28 g
Proteins: 3.60 g
Salt: 0.04 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Lemon Delight

Sponge cake soaked with limoncello liqueur, filled with diplomatic cream and garnished with lemon sauce.

ANIMAL and vegetable CREAM (MILK cream, water, hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer, gelling agent, emulsifier, SOY lecithin, polysorbate 60, salt, flavor, coloring), EGGS, water, granulated sugar, vanilla sugar, type 00 WHEAT flour, neutral glaze (glucose-fructose syrup, water, sugar, apricot juice, gelling agent, thickener, preservative, flavors), alcohol 70% vol. with natural lemon flavors, skimmed MILK powder, rice starch, lemon essential oil.

Present: gluten (wheat), eggs, soy, milk.

Present in the facility: almonds, hazelnuts, walnuts, pistachios, mustard, peanuts.

Energy: 286 kcal (1196 kJ)
Fats: 15.4 g
of which saturates: 7.8 g
Carbohydrates: 32 g
of which sugars: 25.4 g
Fiber: 1 g
Proteins: 4.81 g
Salt: 0.104 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Pear and Chocolate Cake

Two delicious hazelnut cookies filled with ricotta cream, Williams pears, and tasty pure chocolate chips.

ANIMAL and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, coloring: beta carotene); sweetened RICOTTA 14% (fresh sheep RICOTTA, granulated sugar 30%, salt); EGGS; pears 25.3% (pears, water, sugar, glucose-fructose syrup, acidity regulator: citric acid); HAZELNUT grains; vanilla sugar (sugar, corn starch, flavors); granulated sugar; RICOTTA 5% (pasteurized and homogenized cow’s MILK whey, MILK cream); powdered sugar (dextrose, sugar, hydrogenated vegetable fats (palm and coconut), corn starch, flavors); chocolate chips 4% (cocoa mass 54%, sugar, emulsifier: SOY lecithin, natural flavor: vanilla); water; pear liqueur 70% vol. 0.1% of total ingredients (flavors, colorings: caramel, curcumin, gelling agent: pectin); gelatin.

Present: eggs, soy, milk, hazelnuts.

Present in the facility: gluten (wheat), peanuts, almonds, walnuts, pistachios, mustard.

Energy: 286 kcal (1196 kJ)
Fats: 15.4 g
of which saturates: 7.8 g
Carbohydrates: 32 g
of which sugars: 25.4 g
Fiber: 1 g
Proteins: 4.81 g
Salt: 0.104 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Hazelnut Ricocream Cake

An exquisite cake made with ricotta and hazelnut cream enclosed between two delicious hazelnut cookies.

ANIMAL and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, coloring: beta-carotene); HAZELNUT cream 22% (sugar, palm and rapeseed vegetable oils, HAZELNUTS 10%, low-fat cocoa powder 4.5%, skimmed MILK powder, MILK whey powder, LACTOSE, emulsifier: sunflower lecithin, flavors); sweetened RICOTTA (pasteurized fresh sheep RICOTTA, granulated sugar 30%, salt); egg white; HAZELNUT grains; granulated sugar; vanilla sugar (sugar, corn starch, flavors); RICOTTA from cow’s milk whey 5%; rum flavor 70% vol. 0.1% of total ingredients (flavors, coloring: caramel); gelatin. (Ingredients in bold are allergens).

Present: gluten (wheat), eggs, soy, milk, almonds, hazelnuts.

Present in the facility: peanuts, walnuts, pistachios, mustard.

Energy: 286 kcal (1196 kJ)
Fats: 15.4 g
of which saturates: 7.8 g
Carbohydrates: 32 g
of which sugars: 25.4 g
Fiber: 1 g
Proteins: 4.81 g
Salt: 0.104 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Ricotta and Pistachio Cake

A delicious pistachio cookie topped with ricotta and pistachio mousse. All covered with a delicious pistachio glaze.

ANIMAL and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, coloring: beta carotene); sweetened RICOTTA 14% (fresh sheep RICOTTA, granulated sugar 30%, salt); RICOTTA 5% (pasteurized and homogenized cow’s MILK whey, MILK cream); vanilla sugar (sugar, corn starch, flavors); white glaze (sugar, vegetable oils (palm), whole MILK powder, skimmed MILK powder, emulsifier: SOY lecithin, flavors); PISTACHIO paste 6% (PISTACHIOS 93%, sunflower vegetable oil, plant extracts, salt, emulsifier SOY lecithin, sugar, antioxidant: alpha-tocopherol); water; finely crumbled biscuit (WHEAT flour, sugar, concentrated BUTTER, MILK sugar, MILK proteins, salt, BARLEY malt extracts, raising agents: sodium carbonate); white chocolate (sugar; cocoa butter, whole MILK powder; emulsifier: SOY lecithin, natural vanilla flavor); neutral glaze (water, glucose-fructose syrup, sugar, gelling agent: pectin, acidity regulator: citric acid, preservative: ascorbic acid); EGGS; PISTACHIO grains; sunflower oil; granulated sugar; glucose syrup; PISTACHIO flour; ALMOND flour; gelatin; skimmed MILK powder.

Present: gluten (wheat + barley), eggs, soy, milk, almonds, pistachios.

Present in the facility: walnuts, mustard.

Energy: 286 kcal (1196 kJ)
Fats: 15.4 g
of which saturates: 7.8 g
Carbohydrates: 32 g
of which sugars: 25.4 g
Fiber: 1 g
Proteins: 4.81 g
Salt: 0.104 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Coconut and Hazelnut Cream Cake

Two tasty coconut and almond cookies filled with ricotta cream, coconut, and hazelnut cream.

ANIMAL and vegetable CREAM (MILK cream; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY lecithin, polysorbate 60, salt, flavor, coloring: beta-carotenes); HAZELNUT cream 22% (sugar, palm and rapeseed vegetable oils, HAZELNUTS 10%), low-fat cocoa powder 4.5%, skimmed MILK powder, MILK whey powder, LACTOSE, emulsifier (sunflower lecithin, flavors); sweetened RICOTTA (pasteurized fresh sheep RICOTTA, granulated sugar); EGGS; coconut flour; granulated sugar; ALMOND flour; cocoa powder; vanilla sugar (sugar, corn starch, flavors); RICOTTA from cow’s milk whey; water; gelatin.

Contains: gluten (wheat + barley), eggs, soy, milk, almonds, hazelnuts.

Produced in a facility that also processes: peanuts, pistachios, mustard.

Energy: 286 kcal (1196 kJ)
Fat: 15.4 g
of which saturates: 7.8 g
Carbohydrates: 32 g
of which sugars: 25.4 g
Fiber: 1 g
Protein: 4.81 g
Salt: 0.104 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.

Espresso Cake

Two soft layers of Cocoa and Espresso Sponge Cake filled with a light cloud of coffee mousse

CREAM animal and vegetable (cream of MILK; water, fully hydrogenated palm kernel oil, sugar, MILK proteins, stabilizer: sorbitol syrup, Gelling agent: Hydroxypropylcellulose, emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, SOY, polysorbate 60, salt, flavoring, coloring: vegetable carotenes); water; vanilla sugar (sugar, corn starch, flavorings); EGGS; granulated sugar; flour of WHEAT flour type ’00’; coffee enhancer 0.2% (glucose, plant extracts, coffee extract, coloring: caramel, flavorings); hot gelatin (Glucose-Fructose syrup; Water, Sucrose, Apricot Juice (10%), Gelling agent: Carrageenan, Thickener: Agar Agar, Preservative: Potassium Sorbate, Flavorings); MILK skimmed powder; rice starch; gelatin; cocoa powder; mascarpone 1.2% (MILK skimmed powder, dextrose, mascarpone powder 3%, flavorings); instant coffee; coffee beans.

Contains: gluten (wheat), eggs, soy, milk.

Produced in a facility that also processes: almonds, hazelnuts, walnuts, pistachios, mustard.

Energy: 376 kcal (1171 kJ)
Fat: 23 g
of which saturates: 14 g
Carbohydrates: 37 g
of which sugars: 19 g
Fiber: 1.286 g
Protein: 3.62 g
Salt: 0.104 g

Store the product at -18°C. Once thawed, it cannot be refrozen but should be stored at 4°C for a maximum of 4 days.