BINDI TORTA NOCCIOLA
BINDI TORTA NOCCIOLA
Alternating layers of hazelnut cake, hazelnut cream and chocolate cream, topped with praline hazelnuts.
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Layer of chocolate cake made with cocoa from Ecuador, filled with chocolate and hazelnut creams and a hazelnut crunch, covered with a chocolate glaze.
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Layers of Limoncello soaked sponge cake filled with lemon cream and raspberry marmalade, decorated with a raspberry miroir and white chocolate piping.
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Sponge cake soaked in espresso, topped with mascarpone cream and dusted with cocoa powder
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Layers of espresso drenched sponge cake divided by mascarpone cream, dusted with cocoa powder.
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