LATTE CAKE

LATTE CAKE

Latte Cake — A Slice of Coffeehouse Elegance

Where creamy coffee meets chocolate and walnut luxury

Inspired by the warmth of a perfect café moment, our Latte Cake is a refined fusion of flavours and textures. It begins with a rich chocolate sponge, layered with velvety walnut praline and a smooth coffee soufflé made from Mascarpone and a touch of Baileys Irish Cream liqueur.

Each bite delivers a harmonious blend of roasted nuttiness, creamy sweetness, and the subtle kick of coffee & liqueur. The bitterness of coffee meets the sweetness of white chocolate and the earthy depth of nuts; all wrapped in a texture that melts like morning light.

Whether you’re gifting, hosting, or simply unwinding, this cake brings the café to your table — with a touch of indulgent flair.

Perfect for gifting, sharing, or stealing a moment of quiet indulgence.

 Lovingly handmade and frozen at peak freshness — premium patisserie, delivered in elegant packaging.

Key ingredients: Walnuts, Milk Chocolate, Baileys Liqueur, Mascarpone, White Chocolate, Condensed Milk, Cream,Sugar, Natural Coffee Powder, Premium Wheat Flour.

Contains: Alcohol (Baileys liqueur)

May contain: May contain traces of nuts (pistachios, almonds, hazelnuts, cashews), sesame tincture, peanut kernels.

Dietary Information: Suitable for Vegetarian

Category: Tag:

Description

Box Quantity

Box Options: 3 x 1kg or 3 x 2kg

Defrost time

Defrost at a Temperature of 0 °C to +6 °C for 12 hours.

Shelf Life

Shelf Life after Defrosting 72 hours

Nutritional value per 100 g of product :

Energy value

1881.0 kJ

449.3 kcal 

Fats

28.0 g

     of which saturated fats

12.6 g

Carbohydrates

43.0 g

     of which sugars

16.5 g

Proteins

9.0 g

Salt

0.09 g

Short list of ingredients:

Cream 33.0% fat, Water, Walnuts (11.1% filling), Sugar, Milk Chocolate, Baileys Liqueur, Condensed Milk 8.5% fat, Eggs, Premium Wheat Flour, Mascarpone Cheese 75% fat, Sour Cream 20% fat, White Chocolate, Sunflower Oil, Cocoa Powder, Molasses, Natural Coffee Powder.