Lemon and Meringue Cake

Lemon mousse 44.8%: cream (cream, stabilizing agent: carrageenan), lemon juice and pulp 29.5%, sugar, whole milk, water, beef gelatine.

Lemon cream 37.6%: sugar, butter, egg white (contains stabilizing agents: guar gum, xanthan gum), lemon juice and pulp 15.3%, egg yolk, water, beef gelatine.

Syrup biscuit 9.5%: biscuit (whole egg, almond in powder, icing (contains potato starch), egg white (contains stabilizing agents: guar seed flour, xanthan gum), wheat flour (wheat flour, wheat gluten, bean flour, acidifier: ascorbic acid, enzymes), sugar, butter, egg white in powder (egg white, stabilizing agent: xanthan gum, foaming agent: triethyl citrate, acidifier: citric acid)), syrup (liquid sugar (sugar, water), lemon juice and pulp 15.3%, water).

Decoration 8.1%: meringues coated with cocoa butter (meringue granules (sugar, egg white, wheat starch), cocoa butter, sugar).

May contain traces of soya and other nuts.

Keep in the freezer at (-18C; 1F). The shelf life is: 24 months.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. Do not refreeze after thawing.