We even go so far as to bring you cakes with pain d'Espagne and fine creams, which may turn out within the shortest time into an exquisite dessert.
The best quality ingredients and the used technology makes the product be no different, after defrosting, from a fresh one.

Presentation: a soft dough base and puffy cake, pasted with an apricot cream. Then a layer full of black-cherries soaked with black-cherry jelly coated with fine cow cheese and natural whipped cream applied over it. Suggestion: the product shall be garnished with almonds flakes and amaretto cherries. It may be served with black-cherry confiture or white and black chocolate span. Preparation   Defrost 4° C 180' Time 180'		Presentation: a soft dough base and puffy cake, pasted with an apricot cream. Then a layer of crispy caramel cream and natural whipped cream mixture applied over it. Suggestion: the cake shall be garnished with toping crème caramel chips, whipped cream filbert and chocolate stars. As a dessert, the cake may be served with figs, caramelized oranges and yoghurt ice-cream. Preparation   Defrost 4° C 180' Time 180'

Presentation: a soft dough base and puffy chocolate cake, pasted with an apricot cream. Then a layer of melon and natural whipped cream mixture applied over it. Suggestion: the cake shall be garnished with jelly covered melon pieces. The cake may be served on a bed of chocolate toping edged by bitter chocolate chips. A spectacular aspect is given by a little bunch of raspberry or rozinca on top of the cake. Preparation   Defrost 4° C 180' Time 180'		Presentation: A soft dough base and puffy chocolate cake, pasted with an apricot cream. Then a layer of straciatella cream and natural whipped cream applied over it. Suggestion: It is garnished with chocolate gravel, filbert of whipped cream and a chocolate bar. It may be served on a black plate, decorated with powdered sugar and chocolate chips. Two cherries and some mint leaves may add colour to the dish. Preparation   Defrost 4° C 180' Time 180'

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