The Apricot Mousse Cake, a real bliss with a lime sponge, an intense almond mousse and a delicate Apricot taste !
What to cook with: almond paste
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Base Sweet Base Sponge For Layer Cakes Genoa Bread
Stéphane Tréand’s Genoa Sponge
The Genoa bread ('Pain de Gênes') is a cake made from almond paste, eggs and melted butter, but only a minimal amount of flour.
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Frozen Dessert Dessert
The Fabulous Baked Alaska with Grand Marnier
The ultimate cake for Ice Cream lovers, with Grand Marnier and Almond flavors.... a real treat