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Saint Mark’s cake
11163
Sponge cake with whipped cream mousse, decorated with a thin layer of egg yolk with caramel jelly and praline.
Weight
936 g
Pieces per box
1 u.
Palletization
168
Defrosting
1,5 - 2 hours (4-5ºC)
Conservation
2 days (4-5ºC)
Shelf life
-18ºC for 12 months
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