|
CONTINENTAL
(TORTA)
|
| Three layers
of cherry liquer dipped vanilla sponge, one layered with vanilla
custard and one with chocolate custard. |
| BLACK
FOREST |
| Three layers
of cherry liquer dipped chocolate sponge , layered with fresh
cream and black cherries. |
| CHOCOLATE
MOUSSE |
| Three layers
of chocolate sponge, layered with a soft, light and frothy,
non-rich chocolate mousse. |
| VANILLA
OR CHOCOLATE SPONGE WITH FRESH CREAM & JAM |
| Three layers
of Vanilla or Chocolate sponge layered with fresh cream
and jam. |
| PROFITEROLE
(BIGNE), (CROQUEMBOUCHE) |
| All Profiterole
cake. Each Profiterole filled with vanilla custard and drizzled
with melted chocolate (Toffee drizzle optional). |
| HALF
CONTINENTAL (TORTA) HALF PASTRY (SFOGLIA) |
Three layers
of cherry liquer dipped vanilla spnge alternately layered with
three layers of pastry (Sfoglia).
Each layer spread with alternate layers of vanilla and chocolate
custard. |
| PASTRY
(SFOGLIA) (Is a little desiccated and difficult to slice) |
Six layers
of only pastry (Sfoglia).
Each layer spread with alternate layers of vanilla and chocolate
custard. |
| MUD |
| Rich, Dense
and Textured Chocolate Sponge with rough gnache glaze. |
| TIRAMISU |
| Cake consisting
of one layer of coffee-dipped sponge fingers filled with continental
mascarpone cheese. |
| ICE-CREAM |
| One layer
of Vanilla Milk-based cream, One layer of Chocolate Milk-based
cream, One layer of cherry liquer dipped sponge. |
| FRUIT |
| Dark Fruit
Cake consisting of mixed fruit (currants, sultanas, mixed peel)
and nuts. |
|
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