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classé dans : Sweet Delicatessen
This delicate recipe, which combines almonds with Ardèche chestnuts, has become a classic in our range of soft cakes! With more than 30% chestnuts, little Ardèche treasures, this almond and chestnut cake, both melting and tasty, is simply irresistible!
Enjoy a gourmet moment by tasting our Almond and Chestnut Cake with a slightly tangy fruit coulis for a dessert worthy of a restaurant. A cake ready to unmold (and therefore ready to enjoy) for a dessert that is always on hand!
Net weight: 240g Origin: France
Ingredients: chestnuts 36%, sugar, butter, free-range eggs, almonds 10%, Cognac, glucose syrup, natural vanilla extract. Made in a workshop using other nuts.
Packaging in a tin can allows you to keep this cake in your cupboard for more than a year without losing its softness, finesse and its incomparable taste! Our cake draws its originality from its composition without a gram of flour. This is replaced by lots of almonds, good butter and free-range eggs. It is made in a dedicated workshop accredited with the famous crossed-out ear of wheat logo, a guarantee of confidence for people allergic to gluten.
This delicate recipe, which combines almonds with Ardèche chestnuts, has become a classic in our range of soft cakes! With more than 30% chestnuts, little Ardèche treasures, this almond and chestnut cake, both melting and tasty, is simply irresistible!
Enjoy a gourmet moment by tasting our Almond and Chestnut Cake with a slightly tangy fruit coulis for a dessert worthy of a restaurant. A cake ready to unmold (and therefore ready to enjoy) for a dessert that is always on hand!
Net weight: 240g Origin: France
Ingredients: chestnuts 36%, sugar, butter, free-range eggs, almonds 10%, Cognac, glucose syrup, natural vanilla extract. Made in a workshop using other nuts.
Packaging in a tin can allows you to keep this cake in your cupboard for more than a year without losing its softness, finesse and its incomparable taste! Our cake draws its originality from its composition without a gram of flour. This is replaced by lots of almonds, good butter and free-range eggs. It is made in a dedicated workshop accredited with the famous crossed-out ear of wheat logo, a guarantee of confidence for people allergic to gluten.