Opera Cake

Biscuit 28.7%: whole egg, almond in powder, icing sugar (contains potato starch), egg white (contains stabilizing agents: guar seed flour, xantan gum), wheat flour (wheat flour, wheat gluten, bean flour, enzymes), sugar, butter, egg white in powder (egg white, stabilizing agent: xanthan gum).

Coffee butter cream 22.7%: butter, sugar, water, egg white (contains stabilizing agents: guar seed flour, xanthan gum), egg yolk, dehydrated soluble coffee extract 3.3%, dehydrated wheat glucose syrup. Coffee syrup 18.7%: liquid sugar (sugar, water), water, natural liquid coffee extract 4.3% (coffee, water, syrup).

Chocolate ganache 16.2%: dark chocolate 52.9% (sugar, cocoa paste, cocoa butter, emulsifier: soya lecithin, vanilla natural aroma), cream (cream, stabilizing agent: carrageenan), whole milk.

Decoration 11.5%: glazing (non-hydrogenated vegetable fats (sunflower, cocoa butter, cabbage palm), sugar, lean cocoa powder, cocoa mass, emulsifier: soya lecithin, vanilla natural aroma), sunflower oil.

Chocolate 2.2%: dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural aroma), sunflower oil.

May contain other nuts

Keep it frozen, to serve take the cake out of the freezer and packaging. Place on serving dish and thaw for about 4 hours in the refrigerator. Keep in the freezer at (-18C; 1F), the shelf life is: 24 months. Once defrosted, consume within 48 hours.