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Two layers of chocolate paste with a thin layer of apricot jam in the center, all covered with a layer of dark chocolate glaze.
Three layers of puff pastry, alternating with two layers of chantilly cream, the upper part is dusted with icing sugar, gianduia curls.
Short pastry base, with chantilly cream covered with fresh fruit.
Sponge cake with chantilly cream, chocolate drops, covered with fresh cream, decorated with fresh fruit.
Sponge cake with chantilly cream, fruit filling, covered with fresh fruit and decorated around with fresh cream and a veil of jelly.
Sponge cake with chocolate chantilly cream, chocolate drops, covered with chocolate cream, decorated with fruit.