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soaked in Lychee syrup and paired with a light and tangy Raspberry Whipped Cream
Flaked Almond and Honey granola for garnish
Crafted with layers for butter goodness and filled with perfumed frangipane cream
soaked in Blue Tokai Coffee Syrup and paired with an even more decadent 55% Belgian Chocolate Ganache flavoured with an espresso shot
55% Belgian Chocolate Ganache filled butter croissant is then dipped in a decadent hazelnut Rocher glaze
Almond Latte Cake Size:Half Kg soaked in Lychee syrup andUltra Light Vanilla Cake, soaked in Espresso Latte Syrup, perfectly toasted almonds for some crunch and paired with a light whipped coffee cream. Flaked Almond and Honey granola for garnish