Passion fruit and mango cake: mango cream, coconut milk, passion fruit
A summer dessert that does not need summer. Between the two crumbly cake layers of this passion fruit and mango cake there is a soft mango cream, and the top is finished with a coconut milk layer and a passion fruit layer. The sponge contains desiccated coconut, almond flour and coconut flour, and as the sweetener we use paleo apple sugar. It is made without gluten, dairy, egg and soy, and the slice weighs 100 grams.
Why you’ll love it
- Two crumbly cake layers with soft mango cream between them, a coconut milk layer and a passion fruit layer on top
- Tropical cake slice with mango, passion fruit and desiccated coconut
- Source of fibre: 3.5 g of fibre per 100 g
- Free-from fruit cake: without gluten, dairy, egg and soy
How to serve
- On the summer garden table, with a glass of iced lemonade
- Decorated with a few cubes of fresh mango or the seeds of half a passion fruit
Storage and pack size
- Weight: 100 g. Delivered chilled.
- Store in the fridge. Keeps its quality for the period marked on the packaging.
- Contains nuts: almond (almond flour in the sponge).
