• Ideal for preparation of layered cakes
• 4 layers per pack
• Fluffy sponge texture

• Preparation Ideas:

Lemon cake recipe Lemon
Cream :
Mix 3 whole eggs and 300g of sugar with a whisk in a bain-marie until it thickens (about 20 minutes).
After cooling, add 200 g of soft butter, grated lemon, lemon juice, vanilla essence (a few drops), and mix with a whisk until smooth.

Sugar syrup for syruping
Mix 125 ml of water, 75 g of caster sugar and 1 sachet of vanilla sugar. Let them boil for 3 minutes and then cool.
The cream is then spread over the 4 sheets of sponge cake, overlapping.
Optionally, the sheets can be sprinkled with sugar syrup before each cream application. If you prefer, you can also
grate coconut as a topping. Leave the cake in the fridge for 2 hours before cutting. Good luck!

• Ingredients :
  White wheat flour , eggs , sugar, water , corn starch, glucose syrup, emulsifier [water, mono and diglycerides of fatty acids, emulsifier: E470a], milk powder , raising agents: ammonium bicarbonate, sodium bicarbonate sodium, iodized salt, flavors, preservative: potassium sorbate.