Framboisier Cake

Cottage cheese mousse and mascarpone 46.3%: cottage cheese 32.7% (pasteurized skimmed milk, pasteurized cream, milk proteins, lactic ferments), cream (contains stabilizing agent: carrageenan), mascarpone 22.3% (milk cream, acidity regulator: citric acid), wheat glucose syrup in powder, sugar, water, beef gelatine.

Raspberries 23.1%.

Biscuit 21.5%: liquid sugar (sugar, water), sponge cake preparation (sugar, wheat flour, wheat starch, skimmed milk in powder, baking powder (disodium dihydrogen pyrophosphate E450i, sodium acid carbonate E500ii), emulsifiers (polyglycerol esters of fatty acids E475, mono-and di-glycerides of fatty acids E471), whey powder, salt, colouring: betacaroten), water, liquid egg white (contains stabilizing agents: guar seed flour, xanthan gum), liquid egg yolk.

Decoration 9.1%: velvet (sunflower oil, sugar, cocoa butter, skimmed milk in powder, butter oil, emulsifier: soya lecithin, vanilla natural aroma), icing (sugar, water, wheat glucose, gelling agent: pectin, acidifier: citric acid), raspberry coulis (raspberry puree 52.9%, sugar, water, gelling agent: pectin), sunflower oil.

May contain traces of sesame and nuts

Keep in the freezer at (-18C; 1F). The shelf life is: 18 months. To serve, take the cake out of the freezer and packaging. Place on serving dish and thaw for about 6 hours in the refrigerator.
Once defrosted, consume within 24 hours.
Do not refreeze after thawing.