Hazelnut Sensation Cake

Hazelnut mousse 54.8%: liquid cream (cream, stabilizing agent: carrageenan), hazelnut paste 17.4%, sugar, water, egg yolk, egg white (contains stabilizing agents: guar seed flour, xantan gum), skimmed milk powder, dehydrated wheat glucose syrup, pork gelatin.

Biscuit 18.9%: whole egg, almonds in powder, icing sugar (contains potato starch), butter, zest of lemon semolina, wheat flour (wheat flour, wheat gluten, bean flour, enzymes), wheat starch, baking powder (disodium diphosphate, sodium hydrogen carbonate, wheat flour).

Hazelnut and chocolate crunchy base 17.2%: praline hazelnut paste (hazelnut 50%, sugar), rice crispies (rice flour, sugar, barley malt extract, salt), milk chocolate (sugar, cocoa butter, cocoa paste, whole milk powder, emulsifier: soya lecithin, vanilla natural aroma), sunflower oil.

Decoration 7%: ivory velvet (sunflower oil, sugar, cocoa butter, skimmed milk in powder, butter oil, emulsifier: soya lecithin, vanilla natural aroma), milk jam (whole milk, sugar, skimmed milk in powder, fructose), caramelized hazelnuts (whole hazelnuts 75%, sugar, water, butter), glazing (sugar, water, wheat glucose syrup, gelling agent: pectin, acidifier: citric acid), sunflower oil, dark velvet (sunflower oil, cocoa paste, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural aroma).

Caramelized hazelnuts 2.1%: hazelnuts 70%, sugar.

May contain other nuts.

Keep in the freezer at (-18C; 1F). To serve, take the cake out of the freezer and packaging. Place on serving dish and thaw for about 4 hours in the refrigerator. Once defrosted, consume within 24 hours. The shelf life is: 24 months. Do not refreeze after thawing.