Vanilla praline pecan ice cream cake
Vanilla ice cream, pecan praline ice cream centre, plain Joconde biscuit enriched with pecan praline and crumble. All enhanced by a double coating: white at the base, brown in light and airy pâte à bombe.
Our artisans combine a delicate Joconde sponge with creamy pecan praline and homemade crumble, creating a rich texture. First comes a layer of white icing, followed by a layer of pecan praline, subtly glazed in brown for a delicious contrast.
Ingredients: milk, sugar, milk cream, pecans, glucose, egg whites, wheat flour, invert sugar, almonds, cocoa butter, water, butter, eggs, vanilla pods from Madagascar, egg yolks, glucose syrup, milk powder, dextrose, cocoa mass, pectin, soya lecithin, natural vanilla extract, sodium citrate, vanillin, natural vanilla flavouring, citric acid, potassium sorbate, carrageenan, wheat malt, ascorbic acid, enzymes, guar gum, xanthan gum, mono- and diglycerides of fatty acids, locust bean gum, sodium alginate.
Allergens: gluten, eggs, soya, milk, nuts
May contain: lupin
Energy: 1091 kJ / 272 kcal
Fat: 15.7 g (of which saturated fatty acids: 6.6 g)
Carbohydrates: 28.7 g (of which sugars: 25.2 g)
Protein: 4.7 g
Fibre: 1.1 g
Salt: 0.1 g
Store in the freezer. Remove the cake from the freezer 10 to 15 minutes before serving for the best texture.
FAQ
Vanilla ice cream, a filling of pecan praline ice cream, and a praline sponge cake to finish.
On a plain Joconde sponge enriched with pecan praline and crumble, creating a soft yet textured base.
A double coating: first white, then a brown praline-pecan paste for a tasty contrast.
Yes, thanks to its rich flavours and elegant presentation, this is the perfect dessert for festive meals or special occasions.
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Our handcrafted creations evolve with the seasons, techniques and inspiration. Photos are not contractually binding.
